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.
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 or parsley 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 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 cilantro or Italian parsley.
Makes a one-quart jar, and keeps up to 4 weeks in the fridge.