Quick Pickled Eggplant

This Quick Pickled Eggplant recipe is a delicious and easy way to enjoy the flavors of pickled eggplant in just 15 minutes!

Cooking Equipment:

Baking sheet, small bowl, jar or container

Preparation Time:

5 minutes

Cooking Time:

Total Time:

15 minutes

Cuisine:

Mediterranean

Keywords:

Keywords:

Quick, Pickled, Eggplant, 15 minutes

Meal:

Side Dish

Cooking Method:

Roasting

Dietary Restrictions:

Vegetarian

Servings:

1

Ingredients:

1 small eggplant, cut into cubes
2 tablespoons olive oil
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Cooking Instructions:

Preheat oven to 375°F.
Place the cubed eggplant on a baking sheet and drizzle with olive oil. Toss to coat.
Bake for 10 minutes or until the eggplant is tender and lightly browned.
In a small bowl, whisk together the vinegar, sugar, salt, garlic powder and black pepper until combined.
Place the cooked eggplant in a jar or container and pour the pickling liquid over top. Stir to combine and let cool before serving or storing in the refrigerator for up to one week.

Nutrition:

Calories: 90; Fat: 0g; Carbohydrates: 8g; Protein: 2g; Sodium: 200mg

This Quick Pickled Eggplant recipe is an easy way to enjoy pickled eggplant in just 15 minutes! The eggplant is roasted in the oven before being tossed with a simple pickling liquid made from white vinegar, sugar, salt, garlic powder and black pepper for an easy Mediterranean side dish that can be stored in the refrigerator for up to one week.

Rating:

5

Did You Know?

Za’atar, a Middle Eastern spice blend made from thyme, sesame seeds, and sumac, is a popular seasoning in Mediterranean cuisine.