Assyrian Pickled Eggplant

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, but didn’t recall her making them in my adult years. This was one of those times when having an older sister comes in handy. Beni was able to recall the procedure that my mom used when picking the eggplant. Taking advantage of her memories and my knowledge of pickling, I pieced together this recipe. I believe it’s pretty close to mom’s recipe, except maybe a little spicier. Give it a try and see what you think!



Print Recipe
Assyrian Pickled Eggplant
Pickled Eggplant
Prep Time 30 minutes
Passive Time 2 weeks
Servings
quart-sized jar
Ingredients
Prep Time 30 minutes
Passive Time 2 weeks
Servings
quart-sized jar
Ingredients
Pickled Eggplant
Instructions
  1. 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.
  2. eggplant
  3. 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.
    Chinese eggplant
  4. 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. Just know that mom used parsley stems, so I'm going with that!
    parsley
  5. Mix 1/2 tsp. of salt into the stuffing mixtures. Once the eggplant are ready, rinse with cold water and gently stuff.
    Pickled Eggplant
  6. 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.
    Pickled Eggplant
  7. 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.
    Pickled Eggplant
Share this Recipe


Leave a Reply


Join Mailing List
Get notified when a new recipe is posted!
We respect your privacy.