Pickled eggplant postscript

Yesterday the one and only Linda Ziedrich, author of The Joy of Pickling and The Joy of Jams, Jellies, and Other Sweet Preserves, took the time to comment on my post — or rather, my lament — about WHAT IS UP WITH PICKLED EGGPLANT?

In the post, I had mentioned I modeled two of my pickled eggplant recipes after hers and wasn’t — I sheepishly cower as I write this because everyone know Linda Ziedrich pretty much rules — wild about the results. This led me to believe eggplant may just be one those veggies — right up there with brussel sprouts — that can’t hold it’s own in a pickle jar. (Though I’m sure plenty of picklers will argue me on this point.)

She suggested I try diluting the vinegar with a bit of water for a less pronounced flavor. Or instead of trying to eat pickled eggplant straight from the jar, treat them more as a garnish by adding a few briney cubes to other dishes, such as a salad.

So that’s what I did last night: I tossed a few mint-pickled cubes into a spinach salad studded with goat cheese and dressed with a homemade vinaigrette comprised of olive oil, eggplant brine (instead of using new vinegar–pickle brine is liquid gold!), fresh thyme, salt and pepper.

And you know what? It was really good. The tartness of the eggplant was balanced by the earthy creaminess of the cheese. And for me, a good pickle is all about balance, whether in the jar or when used in other dishes. Otherwise, an excessively sour taste can be like having your face turned inside out.

Maybe there’s hope for pickled eggplant after all?

Thanks again, Linda Ziedrich.