Name: Apollo pickled eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1.5 litres Greek white wine vinegar (6 cups); 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 extra-virgin olive oil (⅓ cup); ¼ cup coarsely chopped flat-leaf parsley; 1 garlic clove, finely chopped; To serve: char-grilled flatbread

Apollo pickled eggplant

Australian Gourmet Traveller recipe for Apollo pickled eggplant

Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

1.5 litres Greek white wine vinegar (6 cups)

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 extra-virgin olive oil (⅓ cup)

¼ cup coarsely chopped flat-leaf parsley

1 garlic clove, finely chopped

To serve: char-grilled flatbread

Method

Main

1.Stir vinegar, sugar, cumin and bay leaves in a saucepan over high heat until sugar dissolves, cool to room temperature to infuse flavours.

2.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.

3.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 .
Drink Suggestion: Glass of ouzo with plenty of ice and a splash of water. Drink suggestion by Sam Christie
Notes