Apollo pickled eggplant

AT A GLANCE

  • Serves 6 people

  • 1.5 litres (6 cups) Greek white wine vinegar
  • 300 gm caster sugar
  • 3 tsp cumin seeds
  • 2 fresh bay leaves
  • 500 gm Japanese eggplant, halved lengthways
  • 60 gm sea salt flakes
  • 80 ml (⅓ cup) extra-virgin olive oil
  • ¼ cup coarsely chopped flat-leaf parsley
  • 1 garlic clove, finely chopped
  • To serve: char-grilled flatbread
01   Stir vinegar, sugar, cumin and bay leaves in a saucepan over high heat until sugar dissolves, cool to room temperature to infuse flavours.
02   Meanwhile, combine eggplant and salt in a colander, toss to coat well, stand to extract bitter juices (30 minutes), rinse and pat dry with absorbent paper.
03   Bring pickling liquid to the boil over medium-high heat, add eggplant, simmer until tender (15-20 minutes). Remove eggplant with a slotted spoon (discard liquid), combine in a bowl with oil, parsley and garlic, season to taste, cool to room temperature and serve with char-grilled flatbread. Pickled eggplant will keep refrigerated for a week; bring to room temperature before serving.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Recipe:

JONATHAN BARTHELMESS, THE APOLLO, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

GLASS OF OUZO WITH PLENTY OF ICE AND A SPLASH OF WATER. , suggested by SAM CHRISTIE

View Full Site