Fermented Eggplant

This fermented eggplant recipe offers a unique twist to this Mediterranean ingredient by harnessing the power of fermentation to remove any bitter taste and create a deliciously tangy and pickle-y flavor. By salting the eggplant and allowing it to ferment, the bitterness dissipates, resulting in a delightful and versatile fermented dish. With simple ingredients like eggplant, salt, garlic (optional), and fresh basil leaves, this recipe offers a flavorful and healthy addition to your culinary repertoire.

Yield: About 1 quart
(fermentation vessel: 1 quart or larger)

INGREDIENTS:

• 1½ pounds eggplant, peeled and cut into 1-inch cubes
• 1 scant tablespoon unrefined sea salt
• 2–3 cloves garlic, minced (optional)
• 1 sprig fresh whole basil leaves
• Grape leaf (optional)

INSTRUCTIONS:

1. In a large bowl, place the eggplant cubes. Sprinkle half of the salt over the eggplant and use your hands to massage it into the cubes. Taste the eggplant and ensure it has a slightly salty flavor without being overwhelming. If it needs more salt, add it gradually until it reaches your desired level. The eggplant will start to sweat and release an amber-brown brine. If there’s not enough brine, let it stand covered for 45 minutes, then massage again. Optionally, add minced garlic and mix thoroughly.
2. Transfer half of the salted eggplant to a 1-quart jar or a 1-gallon crock. Press down firmly with your fist or a tamper to compact the eggplant. You should see brine rising to the top when you press. Add the fresh basil leaves, then add the remaining eggplant and press again. Leave 4 inches of headspace for a crock or 2 to 3 inches for a jar. Place a grape leaf or plastic wrap on top of the ferment. For a crock, cover with a plate that fits the container’s opening and covers as much of the vegetables as possible. Weight it down with a sealed water-filled jar. For a jar, use a sealed water-filled jar or a ziplock bag as a follower-weight combination.
3. Set the jar or crock on a baking sheet and let it ferment in a cool area away from direct sunlight for 4 to 14 days. Check daily to ensure the eggplant remains submerged, pressing down as needed to bring the brine back to the surface. Some harmless scum may appear on the surface, but refer to the appendix if any concerns arise.
4. On day 4, you can start testing the eggplant. It should have a pleasant sour and pickle-y taste without the strong acidity of vinegar when it’s ready.
5. Store the fermented eggplant in jars with tightened lids in the refrigerator. It can be kept refrigerated for up to 1 year, retaining its flavors and quality.

NOTE:

This fermented eggplant makes a fantastic addition to sandwiches, antipasto platters, salads, or as a tangy side dish. Its unique flavor profile and the absence of bitterness make it a versatile ingredient in Mediterranean-inspired recipes or as a stand-alone snack. With proper storage, this fermented eggplant will last for an extended period, allowing you to enjoy its delightful flavors throughout the year.