In a pickle over how to make the best preserves? Don't worry! Our latest Please Explain is all about preserving with Emily Paster, author of The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day.
Melissa Clark guest hosted this segment of "The Leonard Lopate Show."
Check out one of Emily Paster's recipes from The Joys of Jewish Preserving below!
Bene Israel Quick-Pickled Eggplant
Whether fried, baked, roasted, or stuffed, eggplant is one of the signature vegetables of Sephardic cuisine. Indeed, in the seventeenth and eighteenth centuries, the British called eggplant ”the Jew’s apple” because it was so adored by the Sephardic Jews who were likely responsible for introducing the vegetable to their shores.
Eggplant has always been widely available, filling, and inexpensive: true peasant food. In the lean, early years of the Israeli state, for example, eggplant was one of the few vegetables widely availa