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 1/2 tablespoons kosher salt
- 3 tablespoons sugar
- 1 1/2 cups white vinegar (5 percent acidity)
- 2 1/2 cups water
- 2 tablespoons whole coriander seeds
- 5 large garlic cloves, halved
- 1 1/2 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.
- 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.
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.
- Serving Size: 1 small eggplant
- Calories: 87
Keywords: eggplant pickles, moroccan eggplant pickles, pickled eggplant, how to pickle eggplant,