Pickled Eggplant (version III)

Batinjan Makboos

(2 votes)

3 medium eggplants
2 pounds sugar
3 pints vinegar
1 teaspoon paprika
2 tablespoons peppercorns
4 tablespoons cloves
6 tablespoons poppy seeds
4 tablespoons cinnamon
4 tablespoons ginger
1/4 pound mustard seeds
6 tablespoons fennel seeds
7 pint jars

Wash eggplant (don't peel); trim off stems and cube. Cook in boiling, lightly salted water for several minutes. Drain thoroughly.

Meanwhile, cook sugar, vinegar, and paprika together until mixture boils. Add eggplant cubes and all remaining ingredients. Bring to a boil and boil 3 minutes. Eggplant should hold cube shape. Put eggplant into sterilized jars and cover with pickling liquid.

Seal and store 2 weeks before using.


a Beautifull recipe, lovely with all your cold meats and salads.
Mrs W.P. Higgs, Great Brakrivier.S.A.

The author does not say whether this should be water bath canned. I don't know how I'd use all that up in two weeks...
Rita, Garland, TX

I think the recipe tells you to store it for 2 weeks, not eat it in 2 weeks.
Anonymous, Location not stated.

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