Coming from Iraq's tradition of quick pickling, this recipe transforms leftover grilled eggplant from a barbecue into a jar with hot vinegar brine. Needing no long fermentation, this pickle is ready for the table within a few days.
Cut the leftover grilled eggplant into thin strips and place them in a jar.
Bring the vinegar, water, salt, sliced garlic and red pepper flakes to a boil in a pot.
Pour the boiling brine over the eggplant, drizzle with olive oil and close the lid.
Let the jar sit at room temperature for 15 minutes until fully cooled, then move it to the fridge.
When pouring the hot vinegar brine over the eggplant, touch a metal spoon to the inside of the jar first so it doesn't crack from the sudden heat.
This pickle is ideal for using up eggplant left over from your next barbecue night; using leftovers instead of grilling fresh saves time and prevents waste.
Admin DadaGastro · verified in test kitchenKalan ızgara patlıcanları turşuya dönüştürmek dediğiniz kadar pratik olmadı, dilimler zaten yumuşamış olduğu için turşu suyunda daha da ezildi. Sirkeli suyu kaynatırken sarımsak kokusu da fazla baskın çıktı.
Haklısınız, ızgarada iyice yumuşamış patlıcanlar turşu suyunda daha kolay dağılır; bir dahaki sefere ızgara süresini biraz kısaltmanızı öneririm. Sarımsak miktarını da yarıya indirebilirsiniz.
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