The last of summer eggplant are pickled for long keeping in the Moroccan tradition. The eggplants are slit lengthwise , crisscross with stems still attached, them simmered in a savory pickling liquid infused with garlic cloves and whole coriander seeds until meltingly tender. They are put in a jar and kept in the pickling liquid, in the fridge- until ready to serve. Before serving, drizzle with a good quality olive oil and a sprinkling of fresh cilantro leaves. A zesty condiment to most any meal, these flavorful Moroccan eggplant pickles can be thought of as a chilled eggplant “salad”, of sorts. They are especially delicious, paired with middle eastern style meals or grilled meats like chicken shawarma. Look for smaller varieties of eggplants, in various colors, for the best visual effect.
Click here for the recipe: http://www.feastingathome.com/moroccan-pickled-eggplant/