This Persian pickle is a great way to serve eggplant. I got the original recipe from Saveur magazine. The dried mint is a totally Arabic thing. Don’t substitute fresh. Just skip it if you don’t have dried.
Ingredients:
1 pound or a little more eggplant, peeled and halved lengthwise Kosher salt, to taste 3/4 cup apple cider vinegar, divided 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 1/2 teaspoon caraway seeds 2 cloves garlic, minced 1/2 cup plus 2 tablespoons salt 1 tablespoon chopped tarragon 1 tablespoon finely chopped parsley 1 tablespoon finely chopped cilantro 1 1/2 teaspoon dried mint
Preparation:
Sprinkle eggplant heavily with salt, and place in the sink; let drain for 20 minutes. Rinse eggplant, then roughly chop and add to a medium saucepan along with 1/2 cup vinegar, turmeric, coriander, caraway, garlic and water. water. Bring to a simmer over medium heat; cook until tender, about 20 minutes. Meanwhile, combine remaining 1/4 cup vinegar, tarragon, parsley, cilantro and mint in a bowl. Stir herb mixture into eggplant mixture; transfer to a bowl. Chill.