Courtesy Jamie Collins, Serendipity Farms
Inspired by the pickled eggplant at my corner market, I developed a recipe that yields similar stuffed morsels and added a few of my favorite ingredients. Choose small eggplants that can be stuffed and will fit in a jar.
Eggplants (Italian are best for this recipe but any will do)
Goat or Feta Cheese
Meyer Lemon Juice
Wash eggplants and poach them, unpeeled, in salted water until soft, about 15 minutes. Once the eggplants are cool, squeeze to remove the excess water. Mix chopped walnuts, finely cut sundried tomatoes, capers, thyme, salt and chopped garlic in enough olive oil to make the mix stick together. Cut the eggplants lengthwise without cutting off the stem or cutting through the other side, leaving a pocket for the filling. Stuff them with the mixture and add a dollop of goat cheese or a chunk of feta to each one. Pack the stuffed eggplants stem up in a clean glass jar. Cover them with olive oil and the juice of a few Meyer lemons. Make sure the mixture is completely covered with oil and lemon juice so mold will not grow. Let them marinate in the refrigerator for a week before serving. Eliminate cheese if you want to store them longer than two weeks in the refrigerator. Pickled eggplants without cheese will last up to a month.