Pickled Eggplant
Pickled eggplant is a special dish in Mediterranean cuisine, often eaten with fresh bread or alongside salads. The natural sweetness of the eggplant and the tangy spice of the pickling liquid create a perfect harmony. Homemade pickling is a great way to preserve seasonal vegetables and create unique flavors. This recipe is easy to prepare and is a great choice for those who love pickled vegetables and Mediterranean flavors. If you'd like to try this special dish, this recipe is the perfect choice!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the eggplant, halve it, and slice it into thin strips or cubes. Sprinkle with salt and let it sit for 30 minutes to draw out any bitterness.
2
Bring a large pot of water to a boil. Blanch the eggplant for 2-3 minutes, until slightly softened. Drain well and let cool.
3
In a sterilized jar, layer the eggplant pieces with thinly sliced garlic cloves and bay leaves.
4
In a saucepan, bring the vinegar, water, sugar, salt, black peppercorns, mustard seeds, and dill to a boil. Simmer for a few minutes, then remove from heat and let cool to room temperature.
5
Pour the cooled brine over the eggplant, ensuring it's completely submerged.
6
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
7
For optimal flavor, let it sit in the refrigerator for at least 48 hours before serving.
