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Fried brinjal pomegranate pickles

By Khanya Mzongwana
Makes 800 g
Easy
15 minutes
20 minutes

Ingredients

  • 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

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