Egyptian Pickled Eggplant Recipe

Name: Egyptian Pickled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Japanese eggplants (thinner and longer; than traditional eggplants).; Boiled in water for 30 minutes then; drained well and cooled to room; temperature; 2 heads garlic -- cleaned and pressed; or chopped; 1 hot pepper -- chopped; 1 teaspoon salt; 1 cup vinegar; 1/2 cup sea salt; 4 cups water

Servings: persons

5 Japanese eggplants (thinner and longer
than traditional eggplants).
Boiled in water for 30 minutes then
drained well and cooled to room
temperature
2 heads garlic -- cleaned and pressed
or chopped
1 hot pepper -- chopped
1 teaspoon salt
1 cup vinegar
1/2 cup sea salt
4 cups water

1
Cut each eggplant lengthwise into two halves.
2
Mix garlic with hot pepper and salt.
3
Fill each eggplant half with some of the garlic mixture.
4
Pinch the eggplant slightly to keep the filling inside. You can use a
5
string, parsley stems, or other media to tie them. Arrange the stuffed
6
eggplants in a pickling jar.
7
Combine the vinegar, sea salt and water. Boil for 5 minutes, then cool to
8
room temperature.
9
Pour the liquid on the eggplant to cover by at least 3 inches.
10
Seal jar and set to pickle for 2-3 weeks.

646

kcal

Calories

141

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 Japanese eggplants (thinner and longer, than traditional eggplants)., Boiled in water for 30 minutes then, drained well and cooled to room, and more.

Yes, Egyptian Pickled Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egyptian Pickled Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions