Moroccan Pickled Eggplant

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Moroccan Eggplant Pickles
by sylvia Fountaine September-19-2014
Picked Eggplants in the Moroccan tradition, drizzled with Olive oil and cilantro
1 ½ tablespoons kosher salt
2 ½ tablespoons sugar
1 ¼ cups distilled white vinegar (5 percent acidity)
2 ½ Cups water
2 tablespoons whole coriander seeds
5 large garlic cloves, halved
1 ½ lbs assorted baby eggplants, with stems
olive oil and cilantro for serving

In a medium pot, bring first 6 ingredients to a simmer. Slit each eggplant from blossom end almost to stem end twice, crosswise, so that eggplant splays into four “fingers” attached to stem end.
Place eggplant in simmering liquid and gently simmer 8-10 minutes or until eggplant is tender.
Using tongs place eggplant in a jar, stems up, and pour pickling liquid over top. Refriderate 12 hours.
To serve, place eggplant on a platter, drizzle with olive oil and sprinkle with cilantro. Makes one quart jar, and keeps up to 3 weeks in the fridge.


Prep time: Cook time: Total time: Yield:1 Quart jar