1 Bake the aubergines in the oven at 200 degrees C
(392 degrees F) for 30 minutes. Remove the peel and chop
the inner parts well. Add the salt, chilli, curry and caraway.
2 Rinse and dry the spices. The spices and the chilli should then be chopped thoroughly. Add the chopped inner parts of the aubergines.
3 Pour the vinegar on top, slowly, and not too much at a time.
When the consistency resembles a yoghurt, stop adding the vinegar. Fill the mix in a glass jar with an airtight lid. Store the jars in a cool and dark place. Ready for serving after one week.