Egyptian Pickled Stuffed Eggplant
Chef Noor lightly fries baby eggplants, then stuffs them with a zesty filling of red and hot pepper, parsley, mint, garlic, dried coriander and cumin dressed with lemon, vinegar and olive oil — left to mature in the fridge for up to a week.
Egyptian stuffed pickled eggplant is a traditional appetizer where small eggplants are filled with a spicy mix of pepper, garlic, and herbs. Vinegar and lemon juice give it a tang that both preserves it and whets the appetite. Packed in a jar and left to cure before serving alongside meals.
How to Prepare
Fry the eggplants lightly until just softened, then make a slit in each and let them drain and cool.
Mix the red pepper, hot pepper, parsley, mint, garlic, dried coriander, cumin and salt with the lemon juice, vinegar and olive oil.
Stuff each eggplant with the filling.
Pack into a jar, cover with a little olive oil, and keep in the fridge for up to a week before serving.
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Let the eggplants drain well after frying so the pickle keeps better.
Ingredient Swaps
Tone down the heat by leaving out or reducing the hot pepper.
No parsley and mint? Use fresh coriander.
Replace part of the vinegar with lemon juice for a milder tang.
Common Questions
Why fry the eggplant first?
Light frying softens it so it is easy to stuff and soaks up the flavors.
How long does the pickle need to cure?
Several days in a cool place for the flavors to develop.
Why cover it with oil?
A layer of oil protects the eggplant from air and extends its shelf life.
How do I keep it from spoiling?
Use a clean jar and dry utensils and store it cold.
What do I serve it with?
As an appetizer with rice or bread and cheeses.
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