Shiraz eggplant pickle recipe - Iranian (Persian) Cuisine
By: Famous Cuisines ChannelPublished: 4 years ago
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Shiraz eggplant pickle
This Iranian-style eggplant pickle, from Shiraz in south-west Iran, uses cabernet sauvignon vinegar. It’s best to prepare this pickle the day before you want to eat it. Use sterilised jars to store the pickle and it will keep for six months on the shelf.
• 10mint leaves, torn
• 10coriander leaves, torn
• 10parsley leaves, torn
• olive oil, to taste
• salt, to taste
• 1 kgLebanese or standard eggplant, cut into 2 cm-thick pieces
• 600 mlcabernet sauvignon vinegar
• 400 mlcider vinegar
• 6garlic cloves, sliced
• 6small Thai green chillies, sliced
• 2 tbspground turmeric
• 2 tbspground cumin
• 2 tbspground coriander
• 2 litreswater
• 200 mlhoney
• 200 gbrown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pickling time 24 hours
To make the pickled eggplant, combine all the ingredients in a large saucepan and place over high heat. Bring to the boil, reduce heat and simmer for 10–12 minutes or until the eggplant is just tender. Transfer the eggplant to a 2 litre sterilised jar and pour in enough liquid to cover. Allow to marinate for at least 1 day before using.
Place the pickled eggplant into a mixing bowl. Add the torn herbs, olive oil and salt. Mix gently to combine and serve immediately.