Name: Moroccan Pickled Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 1 ½ tablespoons kosher salt; 3 tablespoons sugar; 1 1/2 cups 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 ( fairytale eggplant or small Japanese); olive oil and cilantro or parsley for serving; optional additions- other whole spices, bay leaves, dried or fresh chilies, chili flakes, sliced onion, etc.

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Moroccan Pickled Eggplant with garlic, coriander seeds and cilantro. A delicious way to preserve your garden eggplant just a little bit longer! Drizzle with olive oil and sprinkle with fresh herbs, they make the perfect side to any Mediterranean-style meal.

Moroccan Eggplant Pickles with garlic, coriander seeds and cilantro. A delicious way to preserve your garden eggplant just a little bit longer! Drizzle with olive oil and sprinkle with fresh herbs, they make the perfect side to any Mediterranean-style meal. | www.feastingathome.com.com #pickledeggplant #eggplantpickles #moroccaneggplant #eggplantsalad #eggplantrecipe #pickles #pickledveggies

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

In the Moroccan tradition, the last of summer eggplants are pickled for extended life. Eggplants are slit lengthwise, crisscrossed, with stems still attached, then 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 or Italian parsley leaves. A zesty condiment to most any meal, these flavorful Moroccan Eggplant Pickles can be thought of like 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 more 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 is heavenly. How good and healthy it is, for relationships to have a little breathing space, like oxygen for a fire.

Try to use similar sized, baby eggplants. the purple ones turn out especially pretty.

Slit them in half lengthwise, crisscrossing, keeping stems intact.

Prepare the pickling brine.

Simmer gently until eggplant is tender. Roughly 8-10 minutes.

Moroccan pickled eggplant with garlic, coriander and cilantro. Drizzled with olive oil they make the perfect addition to any meal. | www.feastingathome.com.com

Cool and place in jars, storing in the pickling liquid and refrigerate.

These will keep for a good month in the fridge.

Moroccan Eggplant Pickles with garlic, coriander seeds and cilantro. A delicious way to preserve your garden eggplant just a little bit longer! Drizzle with olive oil and sprinkle with fresh herbs, they make the perfect side to any Mediterranean-style meal.

Moroccan Pickled Eggplant

★★★★★ 5 from 4 reviews

Author: Sylvia Fountaine
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 1 quart
Category: Pickling, Preserved
Method: Stovetop
Cuisine: Moroccan
Diet: Vegan

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Description

Ingredients

1 ½ tablespoons kosher salt
3 tablespoons sugar
1 1/2 cups 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 ( fairytale eggplant or small Japanese)
olive oil and cilantro or parsley for serving
optional additions- other whole spices, bay leaves, dried or fresh chilies, chili flakes, sliced onion, etc.

Instructions

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 the stem end.
Place eggplant in simmering liquid and gently simmer 8-10 minutes or until eggplant is tender. ( Bigger ones will obviously take longer, mini ones shorter)
Using tongs place eggplant in a jar, stems up, and pour the pickling liquid over top. Refrigerate 12 hours.
To serve, place eggplant on a platter, drizzle with olive oil and sprinkle with fresh cilantro or Italian parsley.
Makes a one-quart jar, and keeps up to 4 weeks in the fridge.

Notes

Feel free to add other pickling spices- fennel seeds, peppercorns, cumin seeds, etc.

Pale eggplants tend to turn brown- so I typically pick out deep purple ones for this recipe.

Nutrition

Serving Size: 1 small eggplant
Calories: 87

Keywords: eggplant pickles, moroccan eggplant pickles, pickled eggplant, how to pickle eggplant,

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