Recipes in the world of Flavilo

Spicy pickled eggplant in a jar

Spicy Pickled Eggplant

Spicy pickled eggplant is a Mediterranean delicacy, a flavorful addition to salads, meat dishes, or sandwiches. The addition of chili and various spices makes this dish even more intense, a staple in Mediterranean cuisine for centuries. The natural sweetness of the eggplant and the tangy, spicy brine create a perfect balance. If you enjoy unique pickles, this recipe is a must-try!

Prep Time 30 min
Preparation 3 min
Total 33 min
75 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
⭕ 2 Chili Peppers (fresh or dried)
⭕ 1 tsp Cumin Seeds
⭕ 1 tsp Coriander Seeds

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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

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

    3

    In a sterilized jar, layer the eggplant pieces with thinly sliced garlic cloves, bay leaves, and finely chopped chili peppers.

    4

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

    5

    Pour the cooled 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

    For optimal flavor, let it sit in the refrigerator for at least 48 hours before serving.