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Apollo pickled eggplant

Australian Gourmet Traveller recipe for Apollo pickled eggplant

By Jonathan Barthelmess
  • 15 mins preparation
  • 30 mins cooking plus cooling, standing, pickling
  • Serves 6
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Apollo pickled eggplant


  • 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


  • 1
    Stir vinegar, sugar, cumin and bay leaves in a saucepan over high heat until sugar dissolves, cool to room temperature to infuse flavours.
  • 2
    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.
  • 3
    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 .
Drink Suggestion: Glass of ouzo with plenty of ice and a splash of water. Drink suggestion by Sam Christie

  • Author: Jonathan Barthelmes