I bought three Ophelia eggplants (Solanum melongena ‘Ophelia’ Hybrid) from Gurney’s last year and thought I’d get a couple of eggplants from each plant.
Oh dear. Thirty plus eggplants later, I’d tired of baba ganoush, baked eggplant Parmesan and eggplant lasagna. I needed something completely different. And then I remembered.
Back in 1978, I visited my folks in Israel. One night, we ate at a great restaurant that served the most delicious pickled eggplant. In fact, I spent a bit of time looking around Omaha, where I lived back then, for a similar dish. No pickled eggplant in Omaha.
Now, with this surfeit of eggplant in my kitchen, I wondered if I could make pickled eggplant. I found a recipe for Moroccan Eggplant Pickles on the Feasting at Home Blog, and decided it might work.
The Ophelia eggplants are bigger than the ones shown on the Feasting at Home site. I figured I’d need half again of the pickling mixture and three quart jars. I guessed about right as you can see from the photo.
So now, the jars filled with eggplants sit in my frig to get cold and let the flavors blend. As time passes, the pickling mixture has become decidedly more brown – not the most appetizing color. I’ve already heard one “ewww…” but we’re into trying new things at the Coffelt house, so maybe…
For a special gardening friend: the Ophelia hybrid is self-pollinating, which may be why I had eggplants when others had none.