Aubergine and Plum Relish
R50.00 – R55.00
This unusual recipe originates from Vietnam The aubergine is twice cooked, first steamed then stir-fried in a sweet/sour, spicy Asian plum sauce, mixed with soy and fish sauce to a creamy, luscious condiment. Delicious with all manner of Asian meat dishes including chicken and pork. Our favourite is with BBQ pork belly and steamed rice
250ml and 350ml Bottle
At Wickedfood Earth Farm we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines free of insecticides, fertilisers or any other poisons. We hand make all our preserves and jams in small batches to ensure the best possible quality. For this preserve, all the vegetables including, ginger were grown on Wickedfood Earth Farm.
A delicious condiment with Asian cooked pork and chicken dishes, especially BBQ pork.
More about Aubergine
Known as Aubergine, brinjal or eggplant, the fruit is part of the nightshade family Solanaceae. Solanum melongena. The plant is believed to have originated in India, where it continues to grow wild, or in Africa. It has been cultivated in southern and eastern Asia since prehistory and is now grown worldwide for its edible fruit. The fruit absorbs other flavours well into its flesh.
Firstly I love the fact that there are no preservatives, and thickeners and stabilizers etc. for that reason alone I'll continue to get stuff from Wickedfood, in relation to this relish, the only complaint is that the taste is 90% aubergine, not a whole lot of plum coming through, which could also be due to availability etc. but it needs that tart sweetness from the plums. maybe you could add other suitable stone fruit to balance out the aubergine a bit more. Still great though.
The other relish I bought the roasted chilli red pepper and aubergine is on another level, I'd give it 6 out of 5 if possible. It not hot but the taste is sublime, simply the best relish I have had in many years!