Pickled Eggplant with Chickpeas and Mozzarella
Pickled eggplant pairs well with any number of things, not least of all the creamy cheese and crunchy chickpeas.
Ingredients
2 large eggplant
2 C apple cider vinegar
1/2 C sugar
1 T salt
4 cloves garlic
1/4 C sriracha sauce
1 can chickpeas
2 balls fresh mozzarella
basil
Method
- Heat oven to 400F
- Cut the eggplant into half moons or a large dice
- Season with salt and dress with oil
- Roast until golden brown and cooked through
- Mince the garlic
- Combine the vinegar, sugar, salt, sriracha, and garlic and bring to a boil
- Remove the eggplant from the oven and transfer to a bowl or storage container
- Pour the vinegar liquid over the eggplant and allow to cool
- Drain the chickpeas and toss with olive oil and a pinch of salt
- Roast in the oven until the chickpeas are dark and crispy
- Tear the mozzarella into large chunks
- On the serving platter lift the eggplant from the liquid
- Top with the torn cheese
- Sprinkle the chickpeas over the whole lot
- Tear the basil over everything and serve
