Eggplant Moju (Sweet and Sour Eggplant Pickle)

Instructions

1. 1Cut the 2 medium eggplants into 2.54 cm cubes. Place the cubed eggplant in a colander and sprinkle with the 1 teaspoon of salt. Let it sit for 15 minutes to allow excess moisture to release.
2. 2While the eggplant is sitting, prepare the aromatics: thinly slice the 2 medium red onions, finely chop the 3 small green chilies, mince the 4 cloves of garlic, and grate the 1 tablespoon of ginger.
3. 3Heat the 1/2 cup of vegetable oil in a large pan or wok over medium-high heat, around 190°C. Carefully add the eggplant cubes in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes, or until they are golden brown and slightly tender. Use a slotted spoon to remove the fried eggplant and set it aside on a plate lined with paper towels.
4. 4In the same pan with the remaining oil, reduce the heat to medium, around 162.8°C (160°C). Add the sliced red onions, chopped green chilies, minced garlic, and grated ginger. Sauté for 3-5 minutes, stirring frequently, until the onions are softened and the mixture is fragrant.
5. 5Stir in the 2 tablespoons of curry powder and the 1/2 teaspoon of turmeric powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
6. 6Pour in the 1/2 cup of vinegar and add the 1/4 cup of sugar. Bring the mixture to a simmer over medium heat, around 150°C. Cook for 5-8 minutes, stirring occasionally, until the sugar has dissolved and the sauce has thickened slightly.
7. 7Gently add the fried eggplant back into the pan with the sauce. Stir carefully to coat all the eggplant pieces. Cook for 2-3 minutes, allowing the eggplant to absorb the sweet and sour flavors.
8. 8Remove the pan from the heat and let the eggplant moju cool completely to room temperature before serving. This allows the flavors to meld further, and it tastes even better after chilling in the refrigerator overnight.

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