5 Ingredients or Fewer

Pickled Eggplant

July  3, 2011
Author Notes

This is my aunt Marta's recipe. I don't think I have ever been to a meal at her house when this mystifyingly addictive pickled egglant wasn't placed in a small bowl at the table. Usually, mid-meal, she has to get up and replenish the dish.

It brightens up any repast-- chicken, meat or fish-- and added to rice or pasta it can become a meal unto itself. The technique, simply boiling the eggplant in pure apple cider, has aways seemed counterintuitive, but trust me, it works. I hope you enjoy it. —nogaga

  • Serves many
  • 2 medium-sized, nice, bright eggplants
  • 2 cups organic apple vinegar
  • 2 plump cloves of garlic
  • 3 tablespoons extra virgin, nice and fruity olive oil
  • 2 tablespoons minced parsley
In This Recipe
  1. Trim the eggplants and cube the eggplants, just under an inch cubed. Place them in small pot and boil in the apple vinegar, about 15 minutes, until the cubes are soft and well-cooked but still hold their shape.
  2. Meanwhile, thinly slice the garlic into a bowl in which you have poured the olive oil. Drain the eggplant (notice how purple the vinegar has become!) and mix it into the olive oil and garlic. Once cool, add the parsley.
  3. Salt and pepper to taste. I very often leave this as is, sans salt and pepper. Enjoy!

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