Name: Pickled Eggplant with Anchovies & Fresno Chile
Yield: Makes about 2 qt [900 g]
Cuisine: American
Ingredients: 3 cups [720 ml] water; 1¼ cups [300 ml] red wine vinegar; 1 Fresno chile, or another medium-hot green or red chile, cut thinly into rounds; 1½ lb [680 g] Japanese eggplant, halved lengthwise; ¼ cup [60 ml] extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 10 whole salt-packed anchovy fillets, halved lengthwise, boned, rinsed, and roughly chopped; 2 whole cloves; 3 Tbsp plus 2 tsp sugar; 1 tsp black peppercorns; 2 Tbsp plus 1 tsp kosher salt; ½ tsp brown mustard seeds; ½ tsp yellow mustard seeds; 1 tsp allspice; 2 bay leaves

Preparation info

Makes about
2 qt

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Of all the pickles we make, this might be my favorite. Grilling softens the eggplant, allowing it to absorb the brine more quickly, and it adds a smoky element. The buttery flesh turns almost custardlike after brining for a couple of days. The anchovies create an appealing and addictive umami effect.

Ingredients

Brine

3 cups [720 ml] water
1¼ cups [300

Method

To make the brine

In a medium saucepan, combine the water, vinegar, sugar, salt, allspice, brown mustard seeds, yellow mustard seeds, bay leaves, peppercorns, and cloves. Bring to a boil, lower the heat, and simmer for 2 minutes. Remove from the heat and allow to steep for 20 to 30 minutes, then let cool to room temperature.

Once the liquid has cool