Egyptian Picked Eggplant
This recipe was handed down from generation to generation in my family. Of course, once it got into my hands, I made some "clean" modifications. Specifically, I swapped out the oils and fried ingredients. It's super simple and quick to make and BEYOND delicious!!
As a kid, I couldn't stand the taste of eggplant. And today it's one of my favourites! This "pickled" version of eggplants being one of my usual rotations. I've tried it with different types of eggplants and always turns out spot on!!
Serves 6. (Or 1 if you love eggplants like me!)
- 1 lb Eggplant (any kind)
- 1/2 bunch parsley (chopped)
- 1 knob of garlic, minced
- 2 tsp ground cumin seeds
- 1 tsp sea salt
- 1/4 cup apple cider vinegar
- 2 limes (freshly juiced)
- 1 bunch challots or green onions, chopped
- Chopped dill (optional)
- Chopped Jalapeno
- Boil 1 liter of water.
- Place eggplant in water until softens and remove immediately. Don't boil excessively. If it's a large eggplant, cut it in quarters along its length.
- Mix together ground cumin, minced garlic and salt while the eggplant cools.
- Rub the cumin garlic mixture into the eggplant.
- Add the ACV and lime juice.
- Allow to sit for 20 minutes to finish "cooking"
- Add the chopped parsley and shallots/green onions (and optional ingredients if desired).
- Serve and enjoy in a salad or as a side to any meal.
- P.S. You can make it leave it in the fridge overnight before serving. it's even more delicious the next day!
- Sherry Shaban