Name: Pickled Eggplants (Баклажан маринованный)
Yield: 2 Pickled Eggplants
Cuisine: Russia
Ingredients: ½ teaspoon crushed dried hot red pepper; ½ teaspoon pickling salt; 16 whole black peppercorns; 3 cloves garlic, slightly crushed; 4 bay leaves; 3 large carrots, scraped; 2 small eggplants (1 pound each); 6 large cloves garlic; 4 cups white wine vinegar (herb-flavored is nice); 10 allspice berries; 1 long stalk of celery; ½ cup olive oil; ¼ teaspoon mustard seed

Preparation info

2
Pickled Eggplants

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

I first tasted pickled eggplants in Rostov-on-Don. They were a gift from a cheerful old gentleman whose head I remember being as round, smooth and shiny as the eggplants he offered me, though perhaps I am confusing my impressions. This is an unusual pickled dish that looks lovely when served, since the carrot retains its bright orange color.