- Stella Hanan Cohen
Pickled Aubergine Parcels “berendjena reynada en salamura”
Food-preservation techniques appear in most culinary cultures - pickling vegetables, making sweet preserves and jam, or sun dried tomato paste made in large batches for the winter.
The Rhodeslis have for centuries encompassed this ancient art in their kitchens.
At the end of summer I like to make an unusual, appetizing pickle with baby aubergines (eggplants) from my garden. This was a favorite pickle that my mother of Turkish descent made, stuffing them with finely chopped celery, garlic and chili, wrapped with tender celery stalks and then pickled. These pickles are pretty easy to make and make a perfect side to any Mediterranean style meal. Adust the heat to suit your palate with the chili and enjoy!