If presented with an overabundance of summer eggplant, these pickles are a great way to extend the season, especially when served with grilled doves.

This Japanese-style pickled eggplant is exceptional with grilled doves or other wild poultry, or as a snack with a beer. Choose smaller, firm eggplants in season (summer) for making pickles.

Featured in the Dove Video.

Makes about 1 quart 

1 pound small eggplants, quartered and cut into thin slices

3 tbsp salt, divided

2 cloves garlic, thinly sliced

A few thin slices of lemon or yuzu zest

1 cup rice wine vinegar

1 tbsp soy sauce

¼ cup sugar

Toss the eggplant slices with 2 tbsp of the salt and allow to rest at room temperature for about 20 minutes. Rinse the eggplant well under cold running water, then pat dry.

Pack the eggplant slices into jars alternating with the garlic slices and the citrus zest.

Bring the vinegar, sugar, soy, remaining 1 tbsp of salt and a ½ cup of water to a boil over high heat. Pour this over the eggplant, making sure it is completely covered. Let cool to room temperature, then refrigerate for at least one week before eating.