Recently, while visiting my sister in Chicago, we discussed some of mom’s old recipes. I mentioned that I recalled mom making pickled eggplant when I was younger. However, I didn’t recall her making them in my adult years. This was one of those times when having an older sister came in handy. Beni was able to recall the procedure that mom used to make pickled eggplant. Taking advantage of her memories, and my knowledge of pickling, I pieced this recipe together. I believe it’s pretty close to mom’s recipe, except maybe a little spicier. Give this pickled eggplant recipe a try, and let me know what you think!
Pickled Eggplant & Other Pickled Fruits and Vegetables
Since you are on this page, I think it’s safe to assume that you like pickled vegetables. Having that in mind, I’d like to share some other fruits and vegetables that you can pickle.
Pickled Mangos aren’t something that you probably haven’t given much thought to. Let me tell you, they’re to die for! A great combination of sour and sweet, with just the right amount of spice. They are very popular in the Middle East, and India.
Moroccan Preserved Lemons
Preserved lemons, popular in North African Cuisine, are not only beautiful to look at, but a delight to taste! Marinating lemons in salt and their natural juices has been done for centuries. This was done as a way of preserving the lemons to be used during the months when they were no longer in season. But the wonderful thing about this method is that not only are the lemons preserved, but their flavor is greatly intensified. In fact, the rind tastes like lemons on steroids! They are a great addition to most recipes where lemon is needed.
Pickled turnips are very popular throughout the Middle East. In fact, if you’ve ever been to a Middle Eastern restaurant, they were probably served with your meal. The turnips are pickled along with beets, which gives the turnips a beautiful dark pink color. They’re almost too beautiful to eat. Get over it, eat them!
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Assyrian Pickled Eggplant
- 3-4 small Chinese eggplant
- 4 tsp. sea salt
- 5 cloves garlic peeled
- 5 serrano peppers
- 1/4 bunch Italian parsley
- 1 cup white vinegar
- 1 cup water
- Trim the eggplant stems and make a long slit down the center of each eggplant. Make sure it's deep enough to stuff, but don't go all the way through.
- Place eggplant in a small pot, and cover with four cups of boiling water, mixed with 1/2 tsp. of salt. Cover and allow to soften for 20-30 minutes. The goal is to get the eggplant soft enough to stuff, but still firm.
- Meanwhile, peel and chop three cloves of garlic. Mince three of the serranos and add to the garlic. Chop the parsley, making sure to save some of the longest strands to tie the eggplant shut, after stuffing. If you prefer, you can use toothpicks to do this.
- Mix 1/2 tsp. of salt into the stuffing mixtures. Once the eggplant are ready, rinse with cold water and gently stuff.
- Tie each eggplant closed with a few strands of parsley stems. Arrange the eggplant into the sterilized jar. Add the remaining cloves of garlic and serrano peppers.
- Mix vinegar, water and remaining salt until the salt is dissolved. Pour this mixture over the eggplant, seal and refrigerate for two weeks to allow the eggplant to pickle.