The field is tilled before the seed is planted, the garden is weeded before the flower blooms,
and the self must know stillness before it can discover its true song.
Ralph H. Blum
The last of summer eggplant are pickled for long keeping in the Moroccan tradition. Eggplants are slit, crisscross, with stems still attached, them simmered in a savory pickling liquid infused with garlic cloves and whole coriander seeds until meltingly tender. They are put in a jar and kept in the fridge- until ready to serve. Before serving, drizzle with a good quality olive oil and a sprinkling of fresh cilantro leaves. A zesty condiment to most any meal, these flavorful Moroccan eggplant pickles can be thought of as a chilled eggplant "salad", of sorts. They are especially delicious, paired with middle eastern style meals or grilled meats like chicken shawarma. Look for smaller varieties of eggplants, in various colors, for the best visual effect.