- 1.5 litres Greek white wine vinegar (6 cups)
- 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 extra-virgin olive oil (⅓ cup)
- ¼ cup coarsely chopped flat-leaf parsley
- 1 garlic clove, finely chopped
- To serve: char-grilled flatbread
- 1Stir vinegar, sugar, cumin and bay leaves in a saucepan over high heat until sugar dissolves, cool to room temperature to infuse flavours.
- 2Meanwhile, 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.
- 3Bring 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 .
Drink Suggestion: Glass of ouzo with plenty of ice and a splash of water. Drink suggestion by Sam Christie
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