Finding these beautiful mini eggplants at the market, my first thought was to prepare my dish of mini eggplants stuffed with lamb (click HERE for the recipe). However, on second thought, I decided to go with a lighter direction, and use them to make quick pickles with fresh herbs.
Versions of these pickles are popular in the Caucasus, the Mediterranean and the Middle East, with different ingredients and spices in the filling. In the following recipe, I chose to use fresh celery as the main ingredient, with added flavors of cilantro, mint, a bit of cumin, garlic and jalapeno.
These pickles are quick and easy to make, and they don’t require long marinating time. The quick process allows the celery to keep its crunch and add another layer of texture to the soft eggplant, while the herbs keep their fresh aroma and flavor. The pickles are great as a part of an antipasti platter, in sandwiches, or as a side dish with grilled meats or fish. Try them and enjoy.
Makes: 4 cups
Prep time: 15 minutes
Cooking time: 10 minutes
Pickling time: 2 days
Ingredients:
10-12 mini eggplants
2 celery sticks (tender ones, from the center)
¼ jalapeno pepper, deseeded
2 garlic cloves
1 cup cilantro leaves
½ cup mint leaves
1 tsp cumin powder
2 Tbs Kosher salt
¾ cup white wine vinegar or apple cider vinegar
2 cups + as needed water (boiled and cooled)
1. Slit each eggplant, as shown in the photo. Place in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for about 8-10 minutes, until the eggplants soften, but are still firm and keep their shape. Drain and let cool.
2. Dice the celery and coarsely chop the jalapeno, garlic and herbs. Add the cumin and ½ Tbs salt, and mix.
3. Generously stuff each eggplant with the mixture. Place in 2 x 1 pint (2 cups) pickling jars. Dissolve the remaining salt in the vinegar and water, and divide between the jars. Add water to cover completely. Taste and adjust with more vinegar or salt, if needed, and seal the jars.
4. Leave at room temperature, in a cool dark place, for 2 days. The pickles are ready at this point, and can be kept in the fridge for up to two weeks.
I’ve never had pickled egg plant. This sounds amazing. I am into pickled foods. So good for you too! I’m going to save this to make one day. Thank you for sharing.
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Thank you Koko, I’m glad you liked the recipe. I hope you’ll enjoy these tasty pickles. 🙂
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Where was this recipe last week when a friend brought a bunch of baby eggplants, harvested in his urban garden! Next time, Ronit, and thank you for sharing.
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Thank you Dolly for commenting. A shame about the bad timing – though I’m quite sure you’ve used the eggplants in many tasty dishes! 🙂
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I was only kidding, dear Ronit! I made Eggplant Napoleon – always a hit.
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Oh I was too!
Eggplant Napoleon sounds great! Next time for me! 🙂
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I’d love to see your version of Napoleon!
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My most popular one is with tomato-peppers sauce, based on the Sephardic recipe I posted here a while a go (link at the end). I sometimes add golden raisins to the sauce, or crumble fresh goat cheese on top. It’s a simple and tasty appetizer.
https://ronitpenso.wordpress.com/2016/10/16/sephardic-tomatoes-peppers-sauce-with-fried-eggplants/
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I remember this recipe – very tasty, I make it too once in a while.
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Glad to know. 🙂
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For a Northern European-born gal memories recalled have most vegetables grown pickled because of the long harsh winters. Have not done eggplant. Have not seen ones of your shape and size here but we always have Asian ones which are slightly narrower and about twice as long. Might work ! Like the recipe because of celery and lots of my favourite coriander – shall try it with a full cup of good vinegar rather than wine . . . am looking forwards to it . . .
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Thank you Eha, I’m glad you’ve found the recipe interesting. I don’t use wine in these pickles, but rather, white wine vinegar. But in fact any vinegar will do.
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Oh wow, pickled eggplants! I love pickles but I never tried eggplants! What a great idea!
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Thank you Ribana, I’m glad you liked the recipe. I’m also a big fan of eggplants, and love finding new ways of preparing them. 🙂
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Yum…Ronit we have eggplants galore here and I am always looking for new recipes we love pickles..have bookmarked for later…Thank you for sharing 🙂
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Thank you Carol, I’m glad you liked the recipe. I hope you’ll enjoy it.
You’re lucky to have many varieties of eggplants at hand. Here I have to go out of my way to find them. 🙂
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All sorts of egg plants here, Ronit..all colours and sizes from pea size to quite big…I should do more rather than just curries, salads and dips…Pickling sonds like a good next step I will let you know when I try it..Your water melon rinds are still a favourite here 🙂
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I’m envious now! 🙂
Glad you like the watermelon rinds recipe. I just made another batch, before the season ends. 🙂
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Yes, and my Thai family love it also 🙂 which surprised me as Thais use salt rather than vinegar which does go sour if left longer 🙂
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With salt you indeed need the waiting time for fermentation to turn into acidity. No doubt it’s healthier.
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With the heat and humidity here it is only days for that to happen…I like this method and yes it is probably healthier..we just love snacking on these and the kids love it 😊
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It is indeed a great snack! 🙂
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I love mini eggplants, and I could very well guess the texture of pickled mini eggplants. It looks so soft, delicate & delicious.
Thanks for the inspiration.
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A great way to use a small eggplant or ten. Lovely job as always Ronit.
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Thank you Conor, so nice to hear! 🙂
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i so love egg plants and this looks wow
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Thank you Monica, I’m glad you liked the recipe. 🙂
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Most of the stores don’t carry “mini” vegetables – I really need to make a trip to the Farmer’s Market. I loved pickled recipes but I think I would enjoy your lamb stuffed eggplants more 🙂
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It’s the same here Judi. I can find such items only at the farm stand, or ethnic markets, but it’s worth the trouble.
I too love the dish with lamb, and plan to make it this week. I guess I can serve the pickles on the side! 🙂
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This is interesting, I never heard of pickles eggplants, looks really great👍
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Thank you Jyo, I’m glad you’ve found the recipe interesting. 🙂
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I loved your recipe Ronit, Never had pickled boiled brinjals. I am saving the recipe. Ingredients are too good to try!!
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Thank you Deeksha, I’m glad you liked the recipe. I hope you’lll enjoy these tasty pickles. 🙂
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👍👍
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I love making stuffed eggplant but this pickled version is new to me. will try it for sure. Thanks for sharing Ronit!
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Thank you Sandhya, I’m glad you liked the recipe. I hope you’ll enjoy these tasty pickles. I’ll be happy to read your comments. 🙂
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Ronit, I haven’t had pickled eggplant in years and they are so good. I used to always have them as a side with sandwiches. Yours sound especially good with all the seasonings, I’ve only had them with garlic. Thank you so much for the inspiration.
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Thank you Karen, I’m glad you liked the recipe, and that it brought back tasty memories. I like the idea of garlic in them. I’ll try it next time. I hope you’ll enjoy this version. I’ll be happy to read your comments. 🙂
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We used to collect mini eggplants when I was young. Now I only find those big fat ones in he supermarket. Tanks for sharing the recipe!
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Thank you Liz, I’m glad you liked the recipe. These tiny eggplant are not easily found here either. I hunt for them occasionally in a few farmers or ethnic markets. 🙂
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I love eggplant, this looks great!
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Thank you, I’m glad you liked the recipe. The pickled turned out delicious. 🙂
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its too bad my BF does not like eggplants =( looks terrific!
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Thank you Ella, this was indeed very delicious.
Even if your BF doesn’t like eggplants, you can make a small batch for yourself! And who knows, maybe he would still like this version. 🙂
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Ha! Just prepared with these small Thai eggplants – gorgeous and delicious!
Wanted to add a pict, but in a comment ist’s not possible…
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Thank you Felix for the update. I’m glad the recipe worked well with local eggplants. As much as I know, Thailand has amazing selection of eggplants. A shame indeed that we can’t attach photos to comments. 🙂
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