Aubergine Pickle Toastie
We’ve spent many an evening in the restaurant, eyes watering from bubbling vinegar, making this pickle. We used it to top spiced lentils, spoon over flatbreads with yoghurt, or my favourite - piled into a warm, sloppy, cheesy toastie.
Aubergine pickle
Makes a large jar of pickle
150ml olive oil
4-6 garlic cloves, sliced
½ tbsp cumin seeds
1tsp chilli flakes
1 tsp mustard seeds
200ml vinegar
100ml water
1 tbsp salt
2-3 medium size aubergine, diced
2 inches ginger, grated
2 tsp ground turmeric
For the Toastie
Loaf of sourdough, sliced
Lots of butter
Handful of grated cheddar and mozzarella per person
Aubergine pickle
Heat the olive oil in a pot over a medium heat and add the cumin. Toast until fragrant and then add the garlic cooking for 1 minute before adding the chilli flakes and mustard seeds. Add the vinegar, water and salt until the salt dissolves and then add eggplant, ginger and turmeric. Bring to the boil and then lower to a simmer and cook for 20 minutes.
Once the pickle is cooked, you can use it straight away or save it for 2-3 weeks in the fridge.
Make your toastie by slicing the bread and buttering both sides. Warm a pan over a medium heat, add the buttered bread and allow to toast slightly on one side, turn it over and fill with both your cheeses, a little salt, a good helping of aubergine pickle and then close the toastie with the other side of bread. Toast cheese side down for a good 3-4 minutes until lovely and golden on one side and then flip and repeat for the other side.
Slice and eat while hot.
