Makes 12 ounces
Prep: 10 minutes
Total: 25 minutes
5-6 Japanese white eggplants
1 tablespoon plus ¼ teaspoon salt
½ cup turmeric vinegar
1 1/2 teaspoons fresh fennel seeds
½ teaspoon fresh coriander seeds
1 tablespoon sunflower oil
toast, for serving
1. Shred eggplant using the large holes side of a box grater or the grater dish on a food processor. Toss eggplant with 1 tablespoon of salt and drain in a colander set over a bowl, covered, for 30 minutes to 1 hour. Discard liquid in bowl.
2. Bring turmeric vinegar, fennel seed, coriander seed, ¼ teaspoon of salt, and ½ cup water to a boil in a small saucepan; reduce heat to medium; simmer for 3 minutes and set aside.
3. Gently squeeze handfuls of eggplant; transfer to a heat proof boil. Return pickling liquid back to a boil. Pour liquid over eggplant and set aside to cool to room temperature. Using a slotted spoon, transfer cool eggplant to a 12 oz jar. Pour pickling liquid over eggplant, just to cover, top with oil. Cover and chill at least 8 hours. Serve with toast at room temperature.