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. 

Print this page


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


  1. Heat oven to 400F
  2. Cut the eggplant into half moons or a large dice
  3. Season with salt and dress with oil
  4. Roast until golden brown and cooked through
  5. Mince the garlic
  6. Combine the vinegar, sugar, salt, sriracha, and garlic and bring to a boil
  7. Remove the eggplant from the oven and transfer to a bowl or storage container
  8. Pour the vinegar liquid over the eggplant and allow to cool
  9. Drain the chickpeas and toss with olive oil and a pinch of salt
  10. Roast in the oven until the chickpeas are dark and crispy
  11. Tear the mozzarella into large chunks
  12. On the serving platter lift the eggplant from the liquid
  13. Top with the torn cheese
  14. Sprinkle the chickpeas over the whole lot
  15. Tear the basil over everything and serve