Pickled Eggplant And Chili

I have to confess this is my very first participation in an Online Food Event. Only recently I have found out about various events organized by bloggers, where you submit your creations on a weekly, monthly... theme basis. Here is when I ran across Coffee´s Monthly Blog Patrol (MBP). I have to confess that July´s theme 'Preserve It' suits me like a tailor-made dress. I have been wanting to pickle something special for a long time and had a couple of recipes I wanted to try out, ... but, but, but... So this time, it was today or never. I chose Pickled Chili of Chachi´s Kitchen posted by Saju.

Ok, it doesn't look quite the same, but I have to admit, I just couldn't get green chilies. So, I used red chilies instead. But then I realized that they are way too spicier than the green variety, so I used 1oo g aubergine cubes to 'mild them down'...

Like this:













Then followed the recipe step-by-step
... and created this...













Here is the recipe, just for my reference:

• 10 red chilies and 100 g eggplant
  
• 1 tspn salt
• 1 tbspn oil
• 1 tbspn lemon juice
• 1 tbspn split and hulled mustard seeds
• 1/4 tspn tumeric
  

Wash and dry the chilies, cut each chili lengthways and into 2 pcs. Cut the eggplant into small bites. Mix with salt and leave overnight. Arrange the chilies on a clean tea towel, let then air dry overnight. Take a jar large, add the oil, lemon juice, mustard seeds and tumeric to it. Close the lid and mix, place all the chilies and eggplants in the jar, close the lid and mix well.

The pickle is ready to serve!
Now I can´t wait to try it in just a couple of hours with my Indian lunch.... :)

Thank you both: Saju, for your creativity in the kitchen and Coffee, for a great event.