This "Batu moju" (translated as "eggplant pickle") brings back childhood memories of the delicious smell of a fry-up wafting from my mum's kitchen. The balance of salt, sour and sweet, makes this dish impossibly moreish, is a perfect side dish for your rice and curry - and is a great vegetarian or vegan option. Just try not to pick at all the tasty salty/fried eggplant bits as you cook (trust me, it's hard).

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Serves: 2-4

Storage: Keeps refrigerated for up to one week

Difficulty and time: Easy to moderate, 45 minutes

Ingredients

For the fry up

• 1 kg eggplant, sliced into rounds across the equator, and then into 1 cm wide strips
• 1/2 teaspoon turmeric
• 1 onion, sliced along the equator
• 6 green chillies, sliced and deseeded (if small, leave as is)
• 1 tablespoon salt
• Vegetable oil (enough to deep fry)
• (Optional) Handful of dried anchovies (Ikan Bilis) - leave out for vegetarian/vegan option
• (Optional) Raw green chilli (sliced) for garnish

For the pickling sauce

• 1/3 cup white vinegar
• 2 tablespoons sugar
• 1 tablespoon chilli powder
• 1/2 teaspoon mustard seed powder
• 3 cloves garlic (minced)
• 1/2 inch ginger (minced)
• Pinch of salt (to taste)

Method:

1. Prepare raw ingredients for the fry up.

2. In a large bowl, combine salt, turmeric and eggplant strips until coated. Let rest in a colander for at least 10 minutes to drain some of the liquid.

3. While eggplant is being drained, slowly heat up a wok of oil until hot enough for deep frying. Use a wooden spoon to test temperature of the oil (there should be bubbles). Do not let oil over heat or smoke - this will burn the eggplant.
4. Once oil is at temperature, fry eggplant in batches (2-4 batches), until golden brown and each piece is beginning to crinkle. Remove each batch into a bowl with paper towel to absorb excess oil.
5. In the same oil, fry green chillies, and dried anchovy (if using) for 2-5 minutes. Remove from oil and rest in a bowl with paper towel. Then add onion, and fry until brown and crispy, and place in same bowl.
6. To prepare the pickling sauce, add all pickling ingredients into a large bowl. Combine until sugar and salt is fully dissolved and taste. Pickling sauce should balance salt, sweet and sour - so adjust ingredients as required.
7. Add all ingredients from the fry up into the bowl of pickling sauce, and gently combine. Rest for 30 mins - 1 hour for the pickle flavours to absorb.

Serve with rice and curry of your choice. Enjoy!