Pickled Egg Plant
This Pickled Eggplant recipe transforms tender baked eggplant into a flavorful, tangy dish with a delightful marinade. Perfect as a tasty side or a unique addition to your meals, it's even better the next day.
Ingredients
- 2 Eggplants
- 1 Tbsp. Honey
- 2 Tbsp. Apple Cider Vinegar
- 4 Tbsp. Olive Oil
- 3 Cloves Garlic Minced
- ⅓ Tsp. Salt
- ⅓ Tsp. Pepper
- ⅓ Tsp. Coriander
Instructions
- Preheat the oven to 350F. Wash the eggplants and cut into 1 ½-inch thick slices. Line a baking sheet with parchment and grease it with olive oil. Add the eggplant slices and bake for 25 minutes, flipping in the middle.
- Place all the ingredients for the marinade, including garlic and spices, in a deep bowl.
- Thoroughly mix the marinade ingredients until they are completely combined. Cut the baked eggplants into thin strips and place in a bowl.
- Gently toss the eggplant so that each piece is coated with the marinade. Cover the bowl with a lid and refrigerate for two hours. Stir occasionally. Eggplants will taste better the next day. When serving, you can sprinkle with chopped parsley.
Notes
Select Firm Eggplants: Choose fresh, firm eggplants for the best texture. Softer eggplants might become mushy after baking and marinating.
Pre-Salting: To reduce bitterness, sprinkle the eggplant slices with salt and let them sit for 30 minutes before baking. Rinse and pat dry before baking.
Resting Time: Allow the eggplant to marinate overnight for deeper flavor infusion. The longer it soaks, the more pronounced the taste.
Nutrition
Calories: 825kcalCarbohydrates: 71gProtein: 10gFat: 61gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 44gSodium: 661mgPotassium: 2206mgFiber: 29gSugar: 45gVitamin A: 220IUVitamin C: 23mgCalcium: 122mgIron: 3mg
Tried this recipe?Let us know how it was!