Exceptional Heirloom Eggplants

Just when I thought this summer's eggplant crop was a total failure, those tenacious plants produced colorful, delicious fruit. Despite attacks from Colorado potato, Harlequin and flea beetles, worms, deer and my Personal Arch Nemesis, the aptly named GROUNDHOG, the eggplants are sporting an abundant crop of babies.  As with other summer crops, my task is to preserve flavor for the coming winter.

 

Baby eggplants are perfect for pickling

One of my family's favorite eggplant treats is a pickled version I store in the refrigerator.  These tangy slices are uniquely eggplant-flavored and are delicious pizza toppings, antipasti components, fried rice or pasta sauce additives or finger food, fished from the jar.  Baby eggplants are best for this recipe, but for optimum flavor, harvest all eggplants before seeds turn dark.  

Do not peel baby eggplants; the skin colors are beautiful in this dish

Pickled Eggplant

Select several small eggplants.  Check to be sure skins are unblemished and flesh is firm.  Wash fruit and dry.  Use a sharp knife to slice into 1/4 inch slices.  A variety of heirlooms, with smooth skins, will add color and visual interest to this preparation.  Inside a large bowl, fit a colander that leaves enough space to allow eggplants slices to drain. 

Arrange eggplant slices in a single layer for best drainage

Place eggplant slices in a single layer and liberally sprinkle with kosher or sea salt.  Carefully top the eggplant with another bowl that weights the eggplant, forcing liquid to drain from the slices.  I use the bowl from a mortar and pestle to add pressure.  Store the eggplant in a refrigerator overnight.  

The heavy bowl of a mortar and pestle helps press liquid from eggplant slices

The following day, use your hands to toss the drained eggplant slices in a large bowl with about 1 tablespoon of red wine vinegar.  Do not worry about rinsing the salt from the slices; it will add to the flavor of the finished product.  Place a whole garlic clove and several peppercorns in the bottom of a wide-mouth glass jar, either pint or quart, depending upon the amount of eggplant.  Fill the jar about 1/3 with eggplant and then add fresh herbs.  I like oregano, basil, thyme and parsley, but feel free to experiment with herbs and spices.  Slice a couple of peppers, hot, sweet or both, and slide the halves between the eggplant and the glass.  Layer the eggplant with herbs and/or peppers and use fingers to press the contents.  When the jar is full, leaving about 1/2 inch headspace, fill with good quality olive oil.  Wipe the jar rim with a clean cloth, screw on a lid and store in the refrigerator. 

Fresh peppers and herbs add beauty and flavor to pickled eggplant

The olive oil will solidify in the refrigerator, so allow the jar to stand at room temperature for about an hour before using.  After a couple of weeks, the eggplant will absorb enough flavor from the herbs and spices to use, but will be more delicious after a few months.  That is, if it lasts that long!