Pickled Eggplant w/Hazelnuts + Parsley

Name: Pickled Eggplant w/Hazelnuts + Parsley
Ingredients: ½ bunch parsley (2.4 oz | 1½ cups | 68 g), stemmed, leaves left whole; ½ cup (60 g) hazelnuts, toasted and roughly chopped; 2 eggplants (2 lb | 910 g); ½ cup (120 ml) brown sugar–vinegar sauce

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

2 eggplants (2 lb | 910 g)
½ cup (

Side dish
Preserve
Gluten-free
Vegan
Autumn

Method

Oven roast the eggplant and immediately dress with the brown sugar–vinegar sauce. Toss the eggplant with the parsley and sprinkle with the hazelnuts.