Ah the humble eggplant. Love it or hate it, its versatility can't be denied. The spongy flesh takes up flavour and oils and is used in many cuisines - Italian eggplant parmigiana, Middle Eastern baba ghanoush, Greek moussaka, French ratatouille, and Indian curries and chutneys.

In this recipe, we have pickled and curried the eggplant to create a knock out meal - which is good on day one, but sensational on day 2 or 3. It will keep for about 5 days so enjoy it during the week and then drag it out and toss a poached egg on for Sunday breakfast! Charring the eggplant completely takes time and is essential to this dish.

Smokey Eggplant Curried and Pickled

Ingredients

1kg eggplant
1 ½ tsp fenugreek seeds
2 tsp cumin seeds
½ tsp turmeric, ground
90ml olive oil
1 onion finely diced
40g fresh ginger, grated
2 tbsp tomato paste
2 tsp Billington Golden caster sugar
70ml apple cider vinegar
Salt
Black Pepper

Method

1. Prick the eggplant with a fork and cook over a BBQ or direct flame until charred and tender on the inside. This may take 30-40 minutes. Turn often.
2. Once done, remove from the heat and place in a bowl covered in cling film. Let stand until cool.
3. Discard any juice and gently peel the eggplant.
4. Slightly shred the flesh with your fingers and set aside.
5. Toast the fenugreek and cumin before grinding in a mortar and pestle. Add turmeric.
6. In a pan place oil and onion. Cook until the onion is tender and sweet and slightly coloured.
7. Add the tomato paste, ginger, spices, a chefs pinch** of salt and sugar. Cook for a further 2 mins.
8. Add vinegar and bring to a simmer. Simmer for 20 seconds and turn off heat. Add eggplant and gently stir in.
9. This will keep well for 5 days, however be sure to let it sit for at least 1 hour before eating. Best eaten on day number 2.

**A chef's pinch of salt is a code word for more salt than most people are comfortable with but really makes a difference!