SILVENA ROWE’S Q&A

Your culi­nary dilem­mas solved.

Friday - - Editor’s Letter -

IN A PICKLE…

QHow do I make au­bergine pickle? I think it’s the culi­nary world’s best-kept se­cret!

AThere are sev­eral ways to make au­bergine pickle. In­dian cui­sine has a spicy vari­a­tion that is ab­so­lutely lip-smack­ing, but I’ll share with you a sim­ple recipe that is de­li­cious.

First, wash and trim 350g of baby aubergines. Now bring a large saucepan of wa­ter to a rolling boil over high heat. Care­fully add all the aubergines, cover the pan and re­turn it to the boil. Once it be­gins to boil again, take the pan off the heat and drain well.

Let the aubergines cool down, then slice into 5mm thick roundels. If you think the roundels are too big, halve them. Place the au­bergine slices in an air­tight con­tainer. Now prep the re­main­ing in­gre­di­ents.

Trim and finely chop 4 green shal­lots, and finely chop 3 small gar­lic cloves and 1 small green chilli. Add all of th­ese to the au­bergine, along with 1 tsp dried chilli flakes, 2 tbsp cider vine­gar, and a pinch each of sugar and salt. Mix it well to com­bine, and then re­frig­er­ate.

Ideally you should al­low the flavours to de­velop for at least 2 days be­fore us­ing it.

DO YOU HAVE A QUES­TION FOR SILVENA?

Email her at fri­day@gulfnews.com, with ‘Do­mes­tic Diva’ in the sub­ject field

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