Dark bread, eggplant quark, and pickled beet stems

Name: Dark bread, eggplant quark, and pickled beet stems
Ingredients: About 6 thin slices of dark bread, such as good pumpernickel or whole wheat; 1 large Italian eggplant (about 1 pound 5 ounces/600 g), or 3 or 4 long Asian eggplants; ½ teaspoon whole allspice berries; ½ teaspoon salt; ½ cup (120 ml) quark or plain Greek yogurt (preferably full-fat) or labneh; Stems from 1 bunch (about 3) beets; Salt and freshly ground black pepper; 1 cup (240 ml) white wine vinegar; Grated zest and juice of 1 small lemon; 1 tablespoon olive oil; 1 teaspoon honey

Preparation info

Difficulty
Medium

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

If you’re not up for making the eggplant quark, just spread the bread slices with plain quark, soft goat cheese, very thick labneh, or feta pureed in a food processor.

Ingredients

For the pickled beet stems

Stems from 1 bunch (about 3) beets
1 cup (

Preserve
Side dish
Vegetarian

Method

Morning

Make the pickled beet stems: Put the beet stems in a heatproof nonreactive container (such as a canning jar or glass storage container, or a bowl). In a small saucepan or in a glass measuring cup in a microwave oven, bring the vinegar, honey, salt, and all-spice to a boil and stir to dissolve the salt and honey. Pour the liquid over the beet stems.