What’s the secret behind the flavors of Middle Eastern cuisine? It’s all in the art of pickling—and this pickled eggplant recipe is a prime example. Tangy, spicy, and rich with walnuts and aromatic spices, this dish captures the essence of Mediterranean traditions in every bite. Perfect for adding a flavorful kick to your winter table or as a unique appetizer any time of year.
Ingredients
- 20 small blue eggplants (about 4 lbs)
- 1/4 cup chopped walnuts
- Pinch of salt
- 1 hot red pepper, finely chopped
- About 1 cup olive oil (for mixing and pouring)
- 1 teaspoon sugar
- 1 teaspoon dried coriander
- 3 cloves garlic, chopped and rinsed with salt
Instructions
- Peel a ring around the tops of the eggplants and wash thoroughly.
- Blanch eggplants in boiling water for 2 minutes.
- Drain and cool under cold running water.
- Mix olive oil with dried coriander and set aside.
- In a separate bowl, combine walnuts, hot red pepper, salt, sugar, and chopped garlic.
- Cut eggplants in half lengthwise and fill each half with about a tablespoon of the walnut mixture.
- Arrange the stuffed eggplants in sterilized jars.
- Pour the coriander-infused olive oil over the eggplants, pressing them down gently.
- Seal the jars tightly and store in a cool, dark place.
