Recipes in the world of Flavilo

Spicy pickled eggplant in a jar

Spicy Pickled Eggplant

Spicy pickled eggplant is a special Mediterranean dish that is a perfect addition to grilled dishes, sandwiches or salads with its spicy flavor and sour seasoning. Jalapeño and dried chili peppers add an extra fiery flavor to this dish, which is popular in both northern and Mediterranean cuisines. The traditions of pickling and pickling have long been around, and this recipe is a modern, spicy version of this classic process. If you like strong and distinctive flavors, you should definitely try this recipe!

Prep Time 30 min
Preparation 3 min
Total 33 min
80 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Eggplant
⭕ 500 ml Water
⭕ 250 ml White vinegar
⭕ 20 g Salt
⭕ 30 g Brown sugar
⭕ 3 cloves Garlic
⭕ 2 Bay leaves
⭕ 1 tsp Black peppercorns
⭕ 1 tsp Mustard seeds
⭕ 1 tbsp Dill
⭕ 3 Dried chili peppers
⭕ 2 Fresh jalapeño peppers
⭕ 1 tsp Cumin seeds
⭕ 1 tsp Coriander seeds

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    Preparation Steps

    1

    Thoroughly wash the eggplant, cut it in half lengthwise, and slice it into thin strips or cubes. Sprinkle with salt and let it sit for 30 minutes to draw out any bitterness.

    2

    In a large saucepan, bring water to a boil and blanch the eggplant for 2-3 minutes until slightly softened. Drain and let cool.

    3

    Place the eggplant pieces, thinly sliced garlic cloves, bay leaves, dried chili peppers, and sliced jalapeño peppers into a sterilized jar.

    4

    In a saucepan, bring the vinegar, water, brown sugar, salt, black peppercorns, mustard seeds, cumin seeds, coriander seeds, and dill to a boil. Let simmer for a few minutes, then remove from heat and let cool to room temperature.

    5

    Pour the cooled spicy pickling brine over the eggplant, ensuring it is completely submerged.

    6

    Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.

    7

    Let it sit in the refrigerator for at least 48 hours before consumption to allow the flavors to fully develop.