Bādhinjān Mukhallal (Pickled Eggplant)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- eggplant
- salt
- fresh celery leaves
- mint
- garlic
- aromatic spice blend
- cloves
- good vinegar
Instructions
- Trim half the calyx and leaves from medium eggplants and parboil briefly in salted water.
- Drain and dry, then slit crosswise and stuff with fresh celery leaves, mint sprigs, and peeled garlic cloves.
- Pack the eggplants into a glass jar and dust with aromatic spices and finely ground cloves.
- Cover with good vinegar and leave until fully matured, then use.