Adapted from Pickled by Kelly Carrolata

These pickles are best served at room temperature


1 pd small eggplants cut in 1/2″ thick rounds

1 Tbl pickling or canning salt

2 Tbl Lemon Juice

2 Tbl White Vinegar

2 Tbl Honey

1/2 cup Olive Oil

2 Tbl minced Garlic

1/2 Cup chopped fresh Mint

Grated zest of 1 lemon

1/4 Tsp dried red pepper flakes

salt to taste

Pepper to taste


1. Arrange eggplant slices on a baking sheet and sprinkle with pickling salt, let stand 30 minutes

2. Preheat broiler

3. In small bowl mix lemon juice, vinegar, honey, olive oil, herbs, and spices together. Toss eggplant pieces to coat evenly

4. Remove eggplant, save the honey vinegar blend for later

5. Under the broiler grill eggplant ligthly about 3 minutes on a side

6. Toss the eggplant back into honey vinegar mix and pack in small jar. Store in refrigerator and use with in a week.