Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.
- 1 1⁄4 lb. Japanese eggplant, peeled and halved lengthwise
- Kosher salt, to taste
- 3⁄4 cup apple cider vinegar
- 1⁄2 tsp. ground turmeric
- 1⁄2 tsp. ground coriander
- 1⁄2 tsp. caraway seeds
- 2 cloves garlic, minced
- 1 tbsp. chopped tarragon
- 1 tbsp. finely chopped parsley
- 1 tbsp. finely chopped cilantro
- 1 1⁄2 tsp. dried mint
Sprinkle eggplants heavily with salt, and place on a wire rack set over paper towels; let drain for 20 minutes. Roughly chop eggplants; add to a 4-qt. saucepan along with ½ cup vinegar, turmeric, coriander, caraway, garlic, and ½ cup plus 2 tbsp. water. Bring to a simmer over medium heat; cook until tender, about 20 minutes. Meanwhile, combine remaining vinegar, tarragon, parsley, cilantro, and mint in a bowl. Stir herb mixture into eggplant mixture; transfer to a bowl. Chill.