Every fall, Mama and I wait patiently (or not so patiently) for our eggplants to spring from the ground. After two seasons of lovingly watering and weeding our plants, we excitedly pluck these adorable little veggies from the ground and get ready to pickle them! We also source additional eggplants from the wonderful farmers’ markets near our house, showing off our spoils like small, shiny, edible trophies.
You can use baby Indian or baby Italian eggplants for this, just make sure they are between 2 and 2½ inches long. Italian eggplants are deep purple, and Indian are a light purple, and the color of the skin and the bright green tops should be vibrant, with the skin smooth, shiny, and unbruised.
While eggplants aren’t usually a pickle one finds in the U.S., they are absolutely delicious with a little acidic tang, and can be found in many different varieties throughout the Middle East, and in India as well. 
Makes two 16-ounce jars
1½ tablespoons coarse sea salt
24 baby Indian or Italian eggplants (2 to 2½ inches long, see here)
2 garlic heads (18 to 20 cloves)
1 red jalapeño pepper, finely minced
1 green jalapeño pepper, finely minced
1 each red, green, yellow, and orange Hungarian hot wax pepper
Seeds from 1 pomegranate
1 cup red wine vinegar
1 tablespoon plus 2 teaspoons all-natural canning and pickling salt (see here)
Fill a large pot with 8 cups of cold water and season with ½ teaspoon of the coarse sea salt. Cover the pot and bring to a boil over high heat. Remove the lid and continue to boil.
While you wait for the water to boil, thoroughly wash the eggplants in cold running water, without bruising or scraping the skin.
Shave down the thick top stems of each eggplant and pluck them off. Then, using a small, sharp knife, make a small central slit to create a lengthwise pocket for the stuffing, stopping within ½ inch of the top and bottom, but do not cut through completely. Then, carefully submerge the eggplants into the boiling water, gently pressing down with a wooden spoon when they pop up to the surface. Boil uncovered for 10 to 12 minutes until they are slightly soft to the touch. Remove them from the water and drain, bottom side up, in a large colander to remove any excess water. Allow the eggplants to cool until they can be handled.
While you are waiting for the eggplants to cool, prepare the stuffing: Using a food processor, finely mince the garlic cloves. Slice vertically through each hot pepper, and remove the seeds and devein. Add all the peppers to the food processor and finely mince with the garlic. Transfer the garlic-pepper mixture to a small mixing bowl. Stir in the pomegranate seeds and any natural juices released from the pomegranate. Season with the remaining 1 teaspoon coarse sea salt, and stir to completely mix the ingredients.
By now, the eggplants should have cooled. Place each eggplant in the palm of your hand and squeeze gently to open the center slit. If it doesn’t immediately open, gently pry the opening with your fingers, and push the eggplant flesh down to make space for the stuffing. Fill each eggplant with about 1 teaspoon of the stuffing mixture, pushing it down with your fingers. Press the sides of the eggplants together after filling to seal in the stuffing.
In a large mixing bowl, combine the red wine vinegar, 1 cup of cold water, and 1 tablespoon of the pickling salt. To make pickling solution, stir together and set aside.
Carefully layer the stuffed eggplants into two 16-ounce sterilized jars, compactly placing them in from bottom to top until you have about ½ inch of headspace at the top. Place 1 teaspoon of the canning and pickling salt in each jar, then gently pour the pickling solution over the eggplants, leaving about ½ inch of headspace from the top.
Wipe any excess pickling solution from the jars and tightly seal. Set in a cool, dry place for 2 to 3 weeks to pickle, then refrigerate after opening.
Note You will need 2 sterilized 16-ounce jars, seals, and lids.
taboulie tip! Select baby Indian or baby Italian eggplants that are picked at their peak! The eggplants should be fresh, firm, and flavorful for optimal taste and texture. Be sure not to select eggplants that are soft, shriveled, or discolored.
