Garlic Eggplant Wedding Pickles

This recipe presents a delicious and tangy fermented eggplant relish or chutney that can be enjoyed as a condiment or a flavorful addition to various dishes. By combining eggplant with onions, garlic, basil, water, and salt, and allowing the mixture to ferment, the flavors intensify, resulting in a soft, tangy, and garlicky relish. Whether used as a topping for sandwiches or as a flavorful accompaniment to meals, this fermented eggplant recipe offers a unique twist on this versatile vegetable.

Yield: About 2 quarts
(fermentation vessel: 2 quarts or two 1-quart jars)

INGREDIENTS:

• 2 pounds eggplant
• 9 ounces onion, finely chopped (about 2 medium onions)
• 3½ ounces garlic, minced (about 1 head)
• 2 ounces basil (about 1 bunch), chopped
• 1 pint unchlorinated water
• 2 tablespoons unrefined sea salt, plus more for salting the eggplant

INSTRUCTIONS:

1. Peel the eggplant and cut it into ½-inch cubes. Salt the eggplant cubes, then let them sit in a colander or sieve for about 15 minutes to draw out excess moisture. Rinse the salted eggplant cubes under running water to remove the salt and drain well. Transfer the eggplant cubes to a large mixing bowl.
2. Add the finely chopped onions, minced garlic, chopped basil, unchlorinated water, and 2 tablespoons of unrefined sea salt to the bowl with the eggplant cubes. Stir the ingredients together to thoroughly mix the salt and evenly distribute the flavors. Allow the mixture to stand for 30 minutes, allowing the vegetables to soften and the liquid to be drawn out.
3. Pack the fermented mixture into mason jar(s), ensuring that all the air is pushed out and the vegetables are fully submerged in the liquid. Screw on the lid(s) tightly to create a seal.
4. Place the jar(s) in a bowl or pie plate to catch any potential juices that may escape during fermentation. Choose a location with a constant temperature between 60 to 75ºF (15 to 24ºC) for optimal fermentation conditions.
5. After 3 days of fermentation, slowly loosen the cap(s) to release some of the built-up pressure. Take care not to let any liquid escape during this process.
6. Allow the fermented eggplant mixture to continue fermenting for at least 2 weeks before tasting. The eggplant cubes should become soft but not mushy, and the relish should have a pleasantly sour and garlicky flavor. Once desired taste is achieved, refrigerate the fermented eggplant until ready to use as a relish or a chutney.

TIPS:

• When selecting eggplants for this recipe, choose ones that are firm and have smooth skin. Avoid eggplants that are soft, wrinkled, or have blemishes.
• Salting the eggplant cubes before rinsing helps to remove any bitterness and excess moisture. This step is crucial for achieving a balanced flavor and preventing a watery relish.
• Make sure to thoroughly mix the salt with the other ingredients to ensure even distribution and proper seasoning throughout the relish.
• Allowing the mixture to stand for 30 minutes after adding the salt helps to soften the vegetables and draw out the natural liquid, which contributes to the fermentation process.
• Use a mason jar or jars with a tight-fitting lid to ensure an airtight seal during fermentation. This helps create an anaerobic environment, which is essential for successful fermentation. Loosening the cap(s) after 3 days of fermentation allows the built-up pressure to release without losing too much liquid. This step helps prevent excessive pressure buildup and potential jar breakage.
• Fermentation time can vary depending on factors such as temperature and personal preference. Taste the fermented eggplant after 2 weeks, but feel free to let it ferment longer if you prefer a stronger flavor.
• Store the fermented eggplant relish or chutney in the refrigerator until ready to use. The cold temperature slows down the fermentation process and helps preserve the flavor and texture of the relish.