Pickle à la goanaise de Daddy Cool à l'aubergine

The balance of sweet and tangy with that Goan spice kick is spot on, and it pairs beautifully with plain rice and dal for a quick lunch. The vibrant color alone makes me want to add it to everything, even a simple sandwich.

The brinjal chunks hold their shape beautifully even after weeks in the jar, and that sweet-tangy-spiced balance makes it dangerous to eat straight from the spoon. I've been putting a spoonful next to plain rice and dal, and honestly, it turns the whole meal into something special.

The sweet-tangy kick hits right after the brinjal's soft bite—exactly what I wanted to liven up my plain rice and curd. Even the oil isn't greasy, just enough to coat each piece nicely.