Pickling small stuffed eggplants is a method that spreads from Syria, to turkey, Bukhara and more. Some variations use salted water and some diluted vinegar to pickle the eggplant. Some use carrots and some don’t, and the herbs are different as well. But there’s a reason this dish is popular throughout such a wide region. It is just so good.

Pickled stuffed eggplant

Recipe by Vered GuttmanCourse: pickles, sides, cendimentsCuisine: Israeli, Turkish, SephardiDifficulty: Medium

Yields

quarts

Prep time

minutes

You need small eggplants for this recipe. Italian eggplants are relatively small, readily available at most supermarkets, and will work well here. But if you can get Indian eggplants, or Thai eggplants (both available at most Asian or international supermarkets), those will work best

INGREDIENTS

3 lb. small eggplant, preferably Indian (see note above)
For the filling
3 peeled carrots, roughly chopped
8 garlic cloves
1 cup fresh mint
½ cup fresh basil or flat parsley
2 Serrano or Thai peppers (seeded, if you prefer it less spicy)
2 teaspoons kosher salt
For the jar
6 fresh grape leaves (optional)
2 Serrano or Thai peppers, cut lengthwise
6 garlic cloves, slightly crushed
1 celery stick
2 cups white vinegar (or more, as needed)
2 cups water
1 tablespoon kosher salt

DIRECTIONS

Bring a large pot of lightly salted water to boil. Cut each eggplant lengthwise, leaving the two halves intact at the top. When water are boiling, add eggplants to pot, bring back to boil, and cook for about 10 minutes, until eggplants are just tender. Transfer to a colander and wash with cold water to cool eggplants down. Put a heavy weight (like a bowl filled with water) on top and let rest for a couple of hours while eggplants release liquid.
In the meantime, put all filling ingredients in a food processor and pulse to finely chop to a rough mixture. Set aside.
Sanitize three 1 quarto jars (or one large 3 quart jar.) Layer the bottom of the jars with grape leaves, if using.
Open each eggplant, stuff with a tablespoon of the herb mixture and place in the jar. Continue with the rest of the eggplants, placing Thai pepper, garlic and celery between them.
Mix vinegar, water and kosher salt until salt dissolves and pour over eggplant to cover completely. If the vinegar solution is not enough, make more as needed. Cover with a few layers of cheesecloth, use twine to close, and let eggplant ferment for 2-3 weeks, until ready to your liking. At this point you can cover jar with lid and keep in the fridge for up to 6 months.