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Eggplant Pickles II (P, TNT)
Source: "The Diverse Israeli Table, Recipes of the Maghreb"
Yield: 12

12 baby eggplants, with stems intact
3 cups red wine vinegar
1 cup olive oil
8 cloves garlic, chopped finely
1-1/2 tablespoons salt
1-1/2 tablespoons ground cumin
2 to 3 dried red chili peppers
1/2 tsp. oregano
Black pepper, to taste

Make a 1" (2-1/2cm) slit in each eggplant. Place the eggplants in a saucepan with a large amount of lightly salted boiling water and cook until just tender (about 10 to 12 minutes). Drain, cool and transfer the eggplants to a large crock or jar.

In a mixing bowl, combine the remaining ingredients with about 4 cups of water. Pour this mixture over the eggplants. If necessary, add water so that the eggplants are covered.

Cover the container tightly and let stand at room temperature for 3 to 4 days. To serve, drain and serve whole.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A