Pickled Aubergines

30 Sep 2021
Pickled aubergines

This recipe was developed for us by north London based vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.


These are so good! A Middle Eastern treat you can eat on its own, with flatbreads or as a side dish. This recipe will easily fill a 500ml Jar. 




4 Aubergines


8 Cloves of Garlic – minced

1 tsp Cumin Powder

150ml Red Wine Vinegar

3 Red Chillies - optional

300ml Groundnut Oil for frying


A jar of pickled auberginesMethod

Wash and dry the aubergines and then slice into 9mm discs

Salt each disc on both sides and place in a large bowl and then cover for 1 – 2 hours.

Pour out the liquid from the bowl and then wash the aubergine slices to clean off the salt.

Give the slices and squeeze with your hands to express as much liquid as possible and place in a colander.

Heat your oil in a pot or frying pan and test with a wooden chopstick or skewer – if it bubbles, the oil is ready.

Add the garlic, cumin and vinegar to a baking dish and mix.

Place pieces of aubergine in the oil and be careful not to crowd the pan and cook until golden on both sides, about 5 to 6 minutes.

Using tongs, shake off each aubergine of oil and place directly into the pickling liquid and stack within the dish.

Repeat with all the slices and chillies if using until all cooked and covered in the liquid.

Boil a kettle of water and fill your jar to sterilise and pour boiling water over the lid.

Using oven gloves, empty the water from the jar.

Stack the aubergines and chillies into the jar and pour in the liquid. Push the aubergines down and top up with a little more vinegar if required.


Keep in the fridge for 1 to 2 days before eating to allow the flavour to develop.

Get more aubergines to make more pickle because these will be gone in days!

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