Egyptian-Style Pickled Aubergine, Turnips, & Tomatoes

Egyptian-Style Pickled Aubergine, Turnips, and Tomatoes

Yesterday, I didn’t start my computer and this is what happened... the earth continued to rotate. Oh yes it did.

Instead, I took Creative Health Action towards all things different and intimidating. I spent the day in the kitchen remembering how to make Egyptian mezzas with the fresh eggplant, tomatoes and turnips that were piling on the kitchen counter. Since my husband works the night shift, he left it to me to figure this out. I had to dig deep to find his Aunt Samira’s recipe for pickled eggplant. باذنجان مخلل (I think I spelled that correctly).

And then today, before I started my computer, I took a stab at photographing these drab looking veggies to make them look delicious and appealing. Not sure I made these look as delicious as they were to eat, but I tried and that is what matters. Thank you to my lovely niece, Lisa, who continues to plant all these vegetables for me. (Eggplant or aubergine, tomato, turnips). Your gardening skills are inspirational.

Creative Slump? I encourage you to try something new today. 

“To require perfection is to invite paralysis. The pattern is predictable: as you see error in what you have done, you steer your work toward what you imagine you can do perfectly. You cling ever more tightly to what you already know you can do – away from risk and exploration, and possibly further from the work of your heart. You find reasons to procrastinate, since to not work is to not make mistakes.” From the book "Art & Fear" by David Bayle and Ted Orland 

Long thin aubergines fresh from the garden

Egyptian-style Pickled Aubergine باذنجان مخلل

8 thin, long aubergines
8 tomatoes, medium size
12 peeled garlic cloves, halved, fresh or marinated
3 Tbs cumin powder
1 tsp salt
1 tsp pepper
1/2 tsp red chili pepper
2 Tbs minced parsley
1/4 cup extra virgin olive oil
1 Tbs white vinegar
2 Tbs lemon juice

Directions: 
~ Wash and put the aubergines in a saucepan and cover with water.
~ Bring to a boil over medium heat. Boil until skins are soft. Don't pierce the skins. Depending on the thickness of the plant, it takes about 10 or so minutes of boiling. Remove the aubergines from the water. Cool. Then trim off the stems.
~ Wash the tomatoes and pat dry with a towel. Score each tomato 3 times without cutting through the tomato.
~ Score each aubergine, making a deep slit on one side of the aubergine without cutting through the entire plant.
~ Make the filling: In a food processor, (or a mortar and pestle) Mince the garlic. Then blend the garlic with all the spices.
~ In a small bowl, add the garlic, parsley and whisk in the oil, vinegar and lemon juice.
~ Smear the filling into the tomatoes and the aubergines. I like to stuff them full. Press the sides together to close them up a bit. Put the vegetables in a small container.
~ Let the vegetables marinade in the refrigerator for at least 12 hours.

Fresh turnips from the garden. This is about 1 pound of turnips.

Egyptian-style Pickled Turnips

3 cups of water
1 cup white distilled vinegar
2 pounds of turnips, peeled and sliced into 1⁄2-inch thick wedges or into sticks
6 slices of a peeled beet
3 cloves of garlic, peeled and thinly sliced
1⁄3 cup of coarse ground kosher salt (I adjust this accordingly, more or less, depending on the strength of the salt)
1 bay leaf

In a saucepan over medium-high heat, add 2 cups of water, the salt and the bay leaf, stirring until the salt is dissolved. Remove the saucepan from heat and allow to cool until it reaches room temperature. Then, add the vinegar and the remaining 1 cup of water.

Cut the turnips into 1⁄2-inch wedges or into sticks. If you cut them into sticks, make them about the size of French fries. Place a few slices of beet into each jar (this is what will give the turnips their pink color), then divide the turnips and garlic slices among the jars. Pour the salted brine over the turnips, making sure they are completely covered, top off with water if necessary.

Heat your lids in boiling water to get the seal supple. Place the lids on the jars and let them sit at room temperature (in a cool place) for at least one week. Once done, they can be refrigerated until ready to serve. Pickles will keep for months when refrigerated.