This was my final harvest of the Casper eggplants. Six li’l guys. I pickled them using a curry pickle recipe, thinking “eggplant + curry = good.” But once pickled, I realized I had failed to take into account their texture. Eggplants are way softer than cucumbers and peppers. So when I bit into one, I didn’t get a crisp snap, just a sort of softened press. Not a great sensation. But although the texture was off, the flavor was still good, so I chopped up the eggplant flesh and made it into a relish.

(This was the smaller of the two jars seen in the Tomolives post.)

Enough eggplant to fill a 1-quart jar once peeled and cut into spears
1 cup distilled white vinegar
1 cup water
1 Tbsp kosher salt
1 tsp curry powder
1/4 cup brown sugar
1/4 tsp cumin seeds
1/4 tsp whole allspice
3/4″ fresh ginger root, thinly sliced

Peel and cut the eggplant into spears. Put the ginger, whole allspice, and cumin seeds in the bottom of your pickling container (as mentioned in my last post, I use old yogurt tubs), then pack in the eggplant. Bring the vinegar, water, salt, and curry powder to a boil for 5 minutes. Carefully pour into pickling container.

Let develop in the refrigerator for 1–2 weeks, stirring every other day or so. Remove eggplant and dice, removing seeds if necessary (since I was using tiny eggplants, this was not a problem). Strain the pickling brine and discard the solids. Pack the diced eggplant into your final jar and pour strained liquid over top (discard any extra). Store in fridge, use on hot dogs and the like.