Pickling is not my favourite thing to do. When undertaking this recipe I discovered that I am definitely "waiting-for-pastry-to-chill" patient, but not "waiting for vegetables to pickle" patient!
Sooooo....pickled eggplant. The pickling process was relatively easy, but I will confess to completing it in between many other tasks and leaving the red wine vinegar on the the eggplant for w-a-a-a-y too long. Unfortunately this meant that the final product was lovely, but slightly more "pickly" than I would have liked.
I decided to serve the eggplant as a part of an antipasto spread for dinner, which was lovely in theory but actually ended up being a little rich for my taste. Too much oily fish, oily olives, oily eggplant and I ended up feeling full, but a little nauseous by the end.
This is a really lovely recipe but I think the learnings for me were - 1) put a day aside and complete the pickling in an appropriate timeframe, and 2) When serving antipasto, add lots and lots of fresh fruit and vegetables to the mix.
P.S - The family loved it so still calling this a win! x