This Iranian-style eggplant pickle, from Shiraz in south-west Iran, uses cabernet sauvignon vinegar. It’s best to prepare this pickle the day before you want to eat it. Use sterilised jars to store the pickle and it will keep for six months on the shelf.






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10 mint leaves, torn
10 coriander leaves, torn
10 parsley leaves, torn
olive oil, to taste
salt, to taste

Pickled eggplant
1 kg Lebanese or standard eggplant, cut into 2 cm-thick pieces
600 ml cabernet sauvignon vinegar
400 ml cider vinegar
6 garlic cloves, sliced
6 small Thai green chillies, sliced
2 tbsp ground turmeric
2 tbsp ground cumin
2 tbsp ground coriander
2 litres water
200 ml honey
200 g brown sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Pickling time: 24 hours

To make the pickled eggplant, combine all the ingredients in a large saucepan and place over high heat. Bring to the boil, reduce heat and simmer for 10–12 minutes or until the eggplant is just tender. Transfer the eggplant to a 2 litre sterilised jar and pour in enough liquid to cover. Allow to marinate for at least 1 day before using.

Place the pickled eggplant into a mixing bowl. Add the torn herbs, olive oil and salt. Mix gently to combine and serve immediately.