PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
← All recipes
preserve / mezze
Eggplant Pickle
Small eggplants are slit, half-cooked, and packed with a salty parsley-garlic filling before being left to sour in brine. It sits somewhere between a pickle and the stuffed preserves that lead toward makdous.
Prep 40 min · Cook 15 min · Total 55 min · Difficulty: medium
Servings
12
Ingredients
1 1/2 kg
small local eggplants
3 large bunches
parsley
2 heads
garlic
salt — for the stuffing and brine
grape leaves — optional, for the top
sugar — a little, if using the brine ratio on the page
Method
1
Trim the eggplants neatly, then slit each one so it opens without falling apart. Half-cook them in water for 10 to 15 minutes and let them cool before filling.
2
Chop the parsley, pound the garlic with salt, and mix the two together into a sturdy, salty stuffing. Fill the eggplants and stack them into a jar.
3
Cover with brine, using either the page’s spooned ratio or the floating-egg test, then weigh the top with grape leaves if you have them. Leave the pickle about a week before serving.
Notes
The recipe uses a deliberately salty parsley filling because the vegetables are only half-cooked before pickling.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.