Moroccan Pickled Eggplant

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 lengthwise , 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 pickling liquid, 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.

On the home front…we catered our very last wedding of the season last weekend- whew!  I have been happily taking a little time off, being at home, content with cleaning, organizing, rearranging and de-cluttering. This is the time of year Brian goes on his annual backpacking trip with his buddies, and I get the house all to myself for one whole glorious week and it has been heavenly.  How good and healthy it is, for relationships to have a little breathing space, like oxygen to a fire.