Pickled aubergine with coriander seeds:
Pickles provide a necessary acidity to complement all sorts of meals; this one can be enjoyed on its own with a drink or as part of a spread.
Prep: 15 min
Cook: 20 min
Pickle: 1 day +
Serves 4
1½ tbsp coarse sea salt
2 tbsp caster sugar
230ml white-wine or cider vinegar
1 tbsp coriander seeds
3 garlic cloves, peeled and cut in half
1 green chilli, cut into 3
1 large aubergines (450g), cut into 3cm chunks
To serve
Olive oil
Chopped coriander
Put the salt, sugar, vinegar, coriander seeds and 500ml water in a large saucepan and bring to a boil. Add the garlic, chilli and aubergine, bring back to a boil, then turn down to a simmer and cook, stirring a few times, for 10 minutes, until the aubergine is soft and cooked through.
With a slotted spoon, lift the aubergines into a clean, one-litre glass jar, then pour the pickling liquid over the top and seal. Leave to cool slightly, then refrigerate for at least a day and up to a month.
To serve, arrange the pickle in a serving bowl, drizzle with olive oil and sprinkle with coriander.
https://www.theguardian.com/food/2024/mar/09/maqluba-spicy-salad-pickles-palestinian-recipes-iftar-ramadan-sami-tamimi
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