Recipes in the world of Flavilo

Sweet and sour pickled eggplant in a jar

Sweet and Sour Pickled Eggplant

Sweet and sour pickled eggplant is a unique Mediterranean flavor combination that blends the tradition of pickling in vinegar with the sweet and tangy notes of honey and ginger. Pickled vegetables have a long history in cuisines around the world, and this version balances the tart and sweet flavors perfectly. This recipe is excellent in sandwiches, with grilled meats, or enjoyed as a standalone pickle. If you love a unique, sweet and sour harmony, you should definitely try this recipe!

Prep Time 30 min
Preparation 3 min
Total 33 min
85 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 500 g Eggplant
⭕ 500 ml Water
⭕ 250 ml White Vinegar
⭕ 50 g Honey
⭕ 30 g Brown Sugar
⭕ 20 g Salt
⭕ 3 cloves Garlic
⭕ 2 Bay Leaves
⭕ 1 tsp Black Peppercorns
⭕ 1 tsp Mustard Seeds
⭕ 1 tbsp Fresh Dill
⭕ 10 g Ginger

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    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 and blanch the eggplant for 2-3 minutes until slightly softened. Drain and let cool.

    3

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

    4

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

    5

    Pour the cooled sweet and sour pickling liquid 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.