Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

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

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×