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Quick Pickled Eggplant Recipe

Pickled Eggplant - Appetizer Recipe

How to make quick pickled eggplant



3 Tomatoes, sliced
Half a cup of white vinegar
300 gm eggplant, cubed or sliced
10 Crushed garlic cloves
¼ Teaspoon of salt
Teaspoon ground cumin
¼ Tea spoon of black Pepper
¼ Cup chopped parsley, for garnish
¼ Cup of lemon juice
One cup of vegetable oil
Tablespoon sesame for garnish



  • Put a saucepan over a medium heat and fry the eggplant.
  • We use a deep bowl, and add the rest of the ingredients except the parsley, and sesame, then add the fried eggplant and mix all the ingredients well.
  • Put the pickled eggplant in a serving dish, sprinkle with parsley and sesame, then put it in the refrigerator.
  • This dish is served as a type of appetizer.

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