Monday, October 17, 2016

537/1038 - David's eggplant pickle

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

1 comment:


  1. Nice recipe. We at SITARA Foods also make Brinjal eggplant pickle, But our ingredients are little different and taste is delicious. Buy Delicious Home Made & chemical free, Brinjal eggplant pickle online at SITARA FOODS. FREE SHIPPING, NO PRESERVATIVES, HOME MADE, Tasty & Best in Quality.

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