Okay, you do not have to make it spicy if you don’t want to (oh my goodness, I can’t believe those words left my lips! I’ve been in isolation way too long)! Actually this was one of my dad’s favorite dishes. It has a balance of sour/sweet from the addition of vinegar and sugar to the eggplant. I think you will like this dish Spicy Eggplant dish, even if you don’t make it spicy! And of course, it is vegetarian/vegan friendly. 

Vinegar and sugar make an excellent pairing. The first time I really noticed this was in a salad dressing in my wife’s Polish friend’s house back in the late 80’s. She served a plain green salad with this dressing and when I asked her for the recipe, I was blown away that it only contained vinegar and sugar. Lots of cooking recipes add vinegar and sugar to achieve this sweet and sour taste. So don’t leave this out of the preparation of this dish. I always recommend starting with less of the stronger item – in this case the vinegar. So if calls for 4 tbsp. maybe start with 3 tbsp. adding more if needed. But this is only if you have not had this delightful combination before. If you have eaten or used this before in cooking, add away!

I typically use the large eggplant but have also done this recipe with the long purple Chinese eggplant as well as the small Indian eggplant (but I usually stuff these first – another recipe for another day). This is great to have with rice, naan or even with chicken or fish. Simple spices you should have in your cupboard especially if you have been following my blog or you just like to cook great tasting food!

Give this recipe a try. It will become a new favorite of yours (unless you have an allergy to eggplants). Multiple suggestions and other uses for this dish below.  Wash your hands, wear a mask or two, socialize responsibly and above all – stay safe! As always – enjoy!

1 medium eggplant, about 400g, washed, dried and cut into ½” strips or 1” cubes
3 tbsp white vinegar to make a paste (in total you will need 7 tbsp divided into 3 and 4 tbsp measures)
5 Kashmiri chillies, dried (well of course you can add more for goodness sakes!)
½ tsp brown mustard seeds
½ tsp whole cumin seed
¼ tsp turmeric powder
6 cloves garlic, divided in half (3 will be mashed to make the masala paste, and 3 thinly sliced)
1” piece of ginger
3 tbsp vegetable oil
2 Thai chillies – do I have to say “or more”
2 tsp sugar
1 tsp salt
4 tbsp white vinegar for cooking the eggplant

Using a mortar and pestle (or mini food processor), place the dried chillies, mustard seed, cumin, turmeric, 3 cloves garlic and ginger – mash until you get a paste, add the vinegar and continue to mash until smooth(er) – set aside
Heat the oil in a pan over medium heat and add the garlic and chillies – stir them around as you don’t want the garlic to burn
After about 30 seconds add the masala paste – stir to cook – lower the heat if necessary, add 2 tablespoons of water if it is starting to dry out – spices will release an oil onto the surface when ready
Add the eggplant and stir to coat in the mixture
Mix the sugar, salt and vinegar together then pour over the eggplant – stir well
Cover and cook until the eggplant is soft, 10 – 12 minutes
Uncover and taste a piece for heat (chillies), sour (vinegar), sweet (sugar) and salt – adjust flavorings and stir well
Serve with rice, naan, as a main or a side

Suggestions and/or changes:
If you don’t have dried Kashmiri chillies, use Arbol or any other dried red chili – adjust for the heat. Kashmiri chillies are not hot
If you can’t have eggplant, try this with zucchini, squash, potatoes or even some firm tofu 
I use pickling vinegar but any white vinegar will do – not balsamic or flavored vinegars, there’s a time and place for everything, this isn’t the place for those delicious vinegars
You can use brown or white sugar, I have not tried this with honey but you could substitute in a pinch
Mash this up a bit and leave it out as a dip with nachos or toasted pita bread – think baba ganoush on steroids
Can be used as a condiment for burgers and hot dogs