So if I let myself, I could probably eat a jar of brinjal pickle to myself. I absolutely adore the powerful pungent flavours and thought it’s about time I try to make it. I’m proud to announce, I succeeded in making a pretty darn good brinjal pickle and wasn’t that hard to make! I have a slight aversion to frying aubergine as it uses up SO MUCH OIL, so experimented with roasting the aubergine whole to soften it. I’m pleased to say it worked!