Egyptian Pickled Eggplant Recipes

Steps:

• Peel eggplant if you prefer it without the skin like I do.
• Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
• Cut bell pepper into cubes.
• Saute bell pepper and eggplant in olive oil for a couple minutes.
• Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
• Season with sea salt.
• Allow to reduce down until eggplant is soft and chickpeas are tender.
• Server Immediately
• I like mine with some pita bread, yogurt and it's a nice side dish for fish.

Steps:

• Cut each eggplant lengthwise into two halves. Mix garlic with hot pepper and salt. Fill each eggplant half with some of the garlic mixture. Pinch the eggplant slightly to keep the filling inside. You can use a string, parsley stems, or other media to tie them. Arrange the stuffed eggplants in a pickling jar. Combine the vinegar, sea salt and water. Boil for 5 minutes, then cool to room temperature. Pour the liquid on the eggplant to cover by at least 3 inches. Seal jar and set to pickle for 2-3 weeks.

Steps:

• Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
• Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.
• When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.

Steps:

• Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.
• Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
• Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
• Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.

Steps:

• Combine water, vinegar and salt in a pot. Bring to a boil.
• Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
• Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
• Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.