I got a great deal on eggplant last week. As in- I have 10 pounds of it. So I decided to lacto ferment it with some indian/morrocan flavors

3 eggplants

1.5 tsp gram masala

2 tsp curry

1 tbs salt

1/2 onion

Let it sit out for about a week, and then put it in the fridge. Eggplant really seems to take a while to soften. So I didn’t care for it the first couple of weeks. It’s now about 3 months old…..and really good. The spices are strong- so if you are not used to indian food, you might want to tame the spices down some. It sure is a pretty color. This eggplant is a nice accompaniment to grilled meat, and not really intended just as a snacking food. It’s too strong for that.