9Ingredients
60Calories
50Minutes

This recipe for Traditional Almagro Pickled Eggplant is the real deal. This step by step recipe will provide you with the instructions and ingredients to pickle your eggplant in the traditional Almagro fashion. Seasoned with garlic, cumin, cayenne pepper, salt and pepper, the eggplant is submerged in a mixture of water and olive oil for a week in the refrigerate, make sure you stir occasionally! The eggplant pickles can then be placed in jars or can be canned for later use.

Ingredients

  • 2 kilograms eggplants (Almagro, or other small eggplants)
  • 1 head garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne (sweet)
  • 3 tablespoons salt
  • 500 milliliters apple cider vinegar
  • 1 tablespoon roasted red pepper (paste)
  • olive oil
  • water

Directions

  1. Remove part of the eggplant stems and half of the leaves and wash well. Boil whole for 5 to 7 minutes. Remove eggplants, reserving the cooking water, and immediately submerge in cold water.
  2. Once cooled, make a vertical cut down the length of each eggplant.
  3. Mash the garlic to form a paste and mix with the cumin, cayenne, salt, vinegar, and pepper paste. Mix until smooth.
  4. Place the eggplant into an earthenware pot and add the paste. Cover the eggplants with water and drizzle with olive oil to taste. Refrigerate for 1 week, stirring from time to time.
  5. Place the eggplants with their brine into jars. May be canned. No jar sterilization necessary.
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NutritionView more

60Calories
Sodium60%DV1430mg
Fat2%DV1.5g
Protein2%DV1g
Carbs3%DV9g
Fiber16%DV4g

PER SERVING *

Calories60Calories from Fat10
% DAILY VALUE*
Total Fat1.5g2%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium1430mg60%
Potassium350mg10%
Protein1g2%
Calories from Fat10
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Tabitha S. 27 May 2015
I have never been a big fan of eggplant; but, decided to give this recipe a try since the in-laws were coming over. It was an instant success and I have to say it changed my opinion on eggplant forever. The eggplant did not turn mushy like I planned and it was all around a 4 star dish. I plan to make this dish at least one more time.