How To Make Pickled Eggplant
Learn how to make pickled eggplant with this simple recipe! A tangy, garlicky treat that’s perfect for adding to sandwiches, salads, or enjoying as a flavorful appetizer.
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 350°F. Wash the eggplants and cut them into 1 ½-inch thick slices.
- Line a baking sheet with parchment paper and lightly grease it with olive oil. Place the eggplant slices on the sheet and bake for 25 minutes, flipping them halfway through.
- In a large bowl, combine all the ingredients for the marinade, including garlic and spices. Mix the marinade ingredients well until fully blended.
- Once the eggplants are baked, cut them into thin strips and place them in the bowl with the marinade.
- Gently toss the eggplant strips to ensure they are evenly coated with the marinade.
- Cover the bowl and refrigerate for two hours, stirring occasionally. The flavor will improve if allowed to sit overnight. Pay attention to the pickling time. The longer the eggplant is allowed to pickle, the more pronounced the flavors will become.
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