Side Servings
Fried brinjal pomegranate pickles
Makes 800 g
Easy
15 minutes
20 minutes “These pickled brinjals are itching to be spooned onto a big plate of hummus, but they also get so tender when prepared this way that you could just spread them on toast.” – Khanya Mzongwana
Ingredients
Method
- ½ cup extra virgin olive oil
- 2 large brinjals, cubed
- 2 T salt
- 3 garlic cloves, crushed
- freshly ground black pepper, to taste
- 100 g pomegranate rubies
- 2 T pomegranate syrup
- 4 T balsamic vinegar
Method
Ingredients
1. Heat the oil in a pan, then fry the brinjals until browned. Add the salt and garlic and fry for another minute or so. Add the remaining ingredients and stir.
2. Transfer to a large jar and seal. Store in the fridge for up to a week.
Find more brinjal recipes here
Production: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistant: Chevonne Fourie
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