SILVENA ROWE’S Q&A
Your culinary dilemmas solved.
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.
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