Ingredients

The following ingredients have 4 Servings
  • 2 tbs brown mustard seeds
  • 100ml sunflower oil, plus extra to deep-fry
  • 25 garlic cloves, crushed
  • 30cm piece (150g) ginger, peeled, finely grated
  • 9 long red chillies, seeds removed from 3, all finely chopped
  • 1/4 cup (30g) ground coriander
  • 2 tbs ground turmeric
  • 2 tbs ground cumin
  • 150g brown sugar
  • 300ml white wine vinegar
  • 1kg medium eggplants, sliced into 2cm-thick wedges
  • 500g green beans, trimmed
  • 3 long green shallots, shredded
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked
  • Crumbled feta, to serve

Instruction

  • To make the spiced pickle, using a mortar and pestle, pound mustard seeds until coarsely ground, then set aside. Heat oil in a saucepan over medium heat. Add garlic and ginger, and cook, stirring regularly, for 1-2 minutes or until fragrant. Add chilli, reduce heat to low and cook, stirring occasionally, for 10 minutes to develop flavour. Add mustard seed, coriander, turmeric and cumin, and cook, stirring occasionally, for 1 minute or until fragrant. Add sugar and cook, stirring occasionally, for 3 minutes or until dissolved. Add vinegar, bring to a gentle simmer and cook, stirring occasionally, for 10 minutes or until reduced slightly. Season and set aside to cool.
  • Meanwhile, half-fill a deep-fryer or large saucepan with extra oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches, deep-fry the eggplant, turning halfway, for 2-3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel.
  • Blanch beans in a saucepan of boiling water for 2 minutes or until tender, then drain and refresh in iced water. Drain and pat dry with paper towel. Halve half beans lengthways and return to whole beans.
  • Meanwhile, place shallot in a bowl of iced water for 5 minutes to curl. Drain.
  • Add spice paste to a large bowl and gently fold in eggplant and beans. Transfer to a serving platter and scatter with mint, coriander, shallot and feta.