Summary

Ingredients

• 2 kg aubergine (s), cut into - .5 cm cubes
• 150 ml lime juice
• 500 ml olive oil
• 250 g honey
• 50 g iner root, peeled, very finely diced
• 6 large clove (s) garlic, very finely diced
• 6 chilli pepper (s), red, pitted, very finely diced
• 5 bay leaves, fresh, cut into 2 cm wide strips
• 20 grains allspice
• 3 teaspoons mustard seeds
• 1 teaspoon coriander
• 2 teaspoons fennel seeds
• 2 teaspoons cumin
• 40 g sea salt

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Instructions

1. Heat 300 ml of oil in a saucepan (I use a large wok). Add the aubergines all at once and stir-fry for about 10 minutes - they should turn brown. Be careful not to stir too much, eggplants are delicate, they shouldn`t be mashed. And they don`t turn brown evenly all around. It is simply important that roasted aromas develop.
2. Take out the aubergines and pour them into the glasses.
3. Reduce the heat and briefly toast the garlic, chilli, ginger and spices, as well as salt, in the wok. Add the remaining oil, lime juice, honey and salt. Mix well so that the salt dissolves. Pour the stock over the aubergines, distributing the spices evenly. Close jars.
4. Cook for 30 minutes at 90 ° C in the preserving kettle. Time applies from reaching the temperature. Let it steep for at least 3 weeks.
5. Tip:
6. You can also use larger glasses. Jars with twist-off lids and jars with glass lids and rubber rings are suitable.