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Apollo pickled eggplant

You'll need

1.5 litres (6 cups) Greek white wine vinegar 300 gm caster sugar 3 tsp cumin seeds 2 fresh bay leaves 500 gm Japanese eggplant, halved lengthways 60 gm sea salt flakes 80 ml (⅓ cup) extra-virgin olive oil ¼ cup coarsely chopped flat-leaf parsley 1 garlic clove, finely chopped To serve: char-grilled flatbread


  • 01
  • Stir vinegar, sugar, cumin and bay leaves in a saucepan over high heat until sugar dissolves, cool to room temperature to infuse flavours.
  • 02
  • Meanwhile, combine eggplant and salt in a colander, toss to coat well, stand to extract bitter juices (30 minutes), rinse and pat dry with absorbent paper.
  • 03
  • Bring pickling liquid to the boil over medium-high heat, add eggplant, simmer until tender (15-20 minutes). Remove eggplant with a slotted spoon (discard liquid), combine in a bowl with oil, parsley and garlic, season to taste, cool to room temperature and serve with char-grilled flatbread. Pickled eggplant will keep refrigerated for a week; bring to room temperature before serving.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Glass of ouzo with plenty of ice and a splash of water.

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