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Moroccan Pickled Eggplant
Ingredients
  • 1 ½ tablespoons  kosher salt
  • 3 tablespoons sugar
  • 1 ½ cups white vinegar ( 5 percent acidity)
  • 2 ½ Cups water
  • 2 tablespoons whole coriander seeds
  • 5 large garlic cloves, halved
  • 1 ½ lbs assorted baby eggplants, with stems ( fairytale eggplant or small Japanese)
  • olive oil and cilantro or parsley  for serving
  • optional additions- other whole spices, bay leaves, dried or fresh chilies, chili flakes, sliced onion, etc.
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