Eggplant Condiment

It’s time for a good eggplant Condiment ! Different from the eggplant caviar, this eggplant condiment recipe counts not less than 14 various ingredients. Ideal to spread over a good slice of bread!

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Feb 11, 2026

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Ingredients list for the Eggplant Condiment 

For a large jar (about 50 cl):

• 2-3 eggplants cut into cubes (depending on size)
• 1 piece fresh ginger (1 inch), minced
• 1 piece fresh turmeric (1 inch) chopped, or 1 teaspoon ground turmeric
• 1 green pepper, chopped
• 5 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• A dry bird pepper crushed, dry (also known as Pequin pepper)
• 1 teaspoon mustard seeds
• 1 teaspoon curry powder
• 3 tablespoons vinegar
• 3 tablespoons water
• 1 teaspoon olive oil
• Salt

Directions

Heat oil in a casserole. Add fennel seeds and cumin seeds, heat for 1 minute. Add all other spices and garlic, and cook over medium heat for 2 to 3 minutes, without burning. Then add the vinegar, water, egg, ginger, turmeric, and fresh chili peppers. Cook for 30 minutes over very low heat, covered. Let cool before transferring to a jar. Store in refrigerator.

What do you think of this eggplant spread recipe? What would you add as spices or other herbs?

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Eggplant Condiment

Author: Nina L. Palmer  |  Servings: 1 large jar

Prep Time: 10 min  |   Cook Time: 30 min

Learn to make Eggplant Condiment

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Ingredients

1x 2x 3x

• 2-3 eggplants cut into cubes (depending on size)
• 1 piece fresh ginger (1 inch), minced
• 1 piece fresh turmeric (1 inch) chopped, or 1 teaspoon ground turmeric
• 1 green pepper, chopped
• 5 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• A dry bird pepper crushed, dry (also known as Pequin pepper)
• 1 teaspoon mustard seeds
• 1 teaspoon curry powder
• 3 tablespoons vinegar
• 3 tablespoons water
• 1 teaspoon olive oil
• Salt

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Instructions

1. Heat oil in a casserole. Add fennel seeds and cumin seeds, heat for 1 minute. Add all other spices and garlic, and cook over medium heat for 2 to 3 minutes, without burning. Then add the vinegar, water, egg, ginger, turmeric, and fresh chili peppers. Cook for 30 minutes over very low heat, covered. Let cool before transferring to a jar. Store in refrigerator.

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