Pickled Eggplant
Medium • WL
1 servings
Medium
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Ingredients
Tip: Click ingredients to check them off as you shop or cook. Use the custom servings to scale for any number of people.
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Instructions
Cut eggplant into slices or cubes. Salt and let sit for 30 minutes to draw out moisture.
Time: 20 minutes
Rinse eggplant and pat dry. Blanch in boiling water for 3-4 minutes, then drain.
Time: 10 minutes
Prepare pickling brine: vinegar, water, salt, garlic, and herbs.
Time: 3 minutes
Heat brine and pour over cooled eggplant in sterilized jar.
Time: 2 minutes
Cool, seal, and refrigerate. Ready after 1-2 weeks of fermentation.
Time: 3 minutes
Tip: Click on a step or the checkbox to mark it as complete!
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Cooking Tips
Prep Ahead
You can prep ingredients the night before to save time. Total cooking time is just 15 minutes!
Difficulty Level
This recipe is rated as Medium difficulty, making it ideal for experienced cooks.
Best Served
This Middle Eastern sn is best served fresh and warm for optimal flavor.
Make it Your Own
Don't be afraid to adjust seasonings to your taste. This recipe is very forgiving and flexible!
Meal Prep Notes
Make-Ahead Friendly
This recipe can be prepared 1-2 days in advance for meal prep. Simply store in an airtight container in the refrigerator.
Reheating Instructions
Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat until warmed through. Add a splash of water if needed to restore moisture.
Meal Prep Tips
- Divide into portion-sized containers for easy grab-and-go meals
- Label with preparation date and store on the front of the fridge
- Freeze portions for up to 3 months for longer storage
- Thaw frozen portions overnight in the refrigerator before reheating
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Frequently Asked Questions
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