When we think of Pickling, eggplant is not a vegetable that comes to mind. Eggplant as per traditional thought goes with Parmesan cheese and assorted pasta not with pickled cucumbers, onions and so forth. Eggplant however makes for a tasty pickled snack. It's not crisp and crunchy such as what a pickled cucumber but it has a tasty personality all its own. I use mine as a side dish in place of mixed veggies or the standard blase fare string beans sometimes and it wows em every time.
Cut 3-4 incisions into 1 side of each eggplant
1-" long & 1-" deep.
Bring water to a boil in pan w/1 tbsp s alt.
Add eggplant, cover pan, cook over moderate heat for 5 minutes.
This should be enough to make eggplant soft but still firm. Drain well and cool.
Put eggplant on cloth towel and press down w/heavy plate for 15 minutes to squeeze out excess water. Set aside.
Mix parsley, celery, mint, garlic, chili flakes, salt,and marjoram together. Stuff 1 heaping teaspoon of mixture into each of the incisions in eggplants.
Wash eggplant (don't peel), trim off stems and cut into cubes.
Cook in boiling, lightly salted water for several minutes. Drain thoroughly.
Meanwhile, cook sugar, vinegar, and paprika together until mixture boils.
Add eggplant cubes and all remaining ingredients. Bring to a full rolling boil for about 3 minutes.
Eggplant should hold cube shape. Put eggplant into sterilized jars , and cover with pickling liquid.
Seal and store 2 weeks before using.