Pickled eggplant African style

Pickling is a good way to preserve vegetables and hat is why they are popular in many places in Africa, especially along the places visited by Portuguese sailors. This particular recipe is more popular along the Mediterranean.


4 eggplant (small, preferably black skin type, peeled)
8 clv garlic
  cumin (to taste, ground)
1 c vinegar
1 c water
  seasoning (salt and freshly ground black pepper)
  cayenne pepper (to taste, ground)


Boil eggplants for 30 minutes in water with salt. Drain water and allow to cool.

Once eggplants have cooled, blend garlic, cumin, salt, black pepper and cayenne pepper. Cut along eggplant to make a pocket and fill with the garlic mixture.

Place garlic stuffed eggplant in a glass container, with the opening on the top, and pour over water and vinegar.

Marinate in the refrigerator for at least two days.

Total time
50 minutes
Cooking time
Preparation time
4 servings


Serve cold, draining liquid, as they are or sliced.

Optionally, sprinkle chopped parsley and drizzle a little olive oil over the sliced eggplant.


North African cuisine

easy, vegetarian
vegetables, appetizer
African recipes


Serve pickled eggplants as appetizer.

The preparation time given does not take into account marinating.