Preserves and pickles
How to Preserve Grilled Eggplant
Grilled eggplant is needed to make baba ghanoush or Mutabbal. It is at its best when the eggplant is charred over a gas flame, which helps preserve its flavor well. You can store it in tightly sealed jars, even without refrigeration!
Total time30 min
Prep10 min
Cook20 min
Yield4 servings
DifficultyEasy
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Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Recipe story
Grilled eggplant is needed to make baba ghanoush or Mutabbal. It is at its best when the eggplant is charred over a gas flame, which helps preserve its flavor well. You can store it in tightly sealed jars, even without refrigeration!
Ingredients
- 1 large eggplant
- A handful of citric acid or coarse salt
Method
- Grill the eggplant over a gas flame, then immediately submerge it in cold water after grilling
- Peel it and place it in a colander until it drains well
- Sprinkle a handful (about one handful) of coarse salt or citric acid over the eggplant, then divide it among clean, sterilized, dry glass jars and seal the jars tightly
- Place the jars in a pot and pour cold water into the bottom of the pot, less than the level of the jars
- Put the pot over the heat until the water boils
- Once the water boils, reduce the heat and let it boil gently for 15 minutes over low heatTimers: 15 min
- Remove the jars from the boiling water, dry the outsides, then turn them upside down for a full day, i.e. 24 hours, so they seal wellTimers: 1440 min
- Store the jars in a cool, dry place without needing refrigeration until opened
- A successful and easy way to preserve eggplant from our friend at What Are We Cooking Today
- Nelly Hajjar Choueib
- For more pantry-staple recipes from Nelly, here Pepper molasses or muhammara sauce
Notes and serving ideas
- Pepper molasses or muhammara sauce
