Starting next Monday (whoa.. how the heck is it September already?), I am starting a 3 week cleanse comprised of different weekly steps. The first step involves consumption of massive amounts of veggies and fruits. While looking at the cleanse “guidelines” last night, I was a little surprised to see that eggplants were advised against and that my plan to live solely off of baked eggplant chips had been foiled… Why!?! Together with tomatoes, peppers, and potatoes, eggplants are akin in that they are all nightshades. Nightshades are a family of flowering plants that are often rich in alkaloids and can be not only mildly toxic to a fair number of people, but when eaten in excess are thought to have suppressing effects on digestion. Eggplant elimination from the diet during a cleanses makes a bit more sense seeing that detox regiments are typically not about sluggish foods and slowing down ones metabolism.
While perusing the local Saturday market, I came across loads of eggplant (I can’t remember the name of the farm for the life of me…) including but not limited to some purple, Asian, Fairytale, and Green Apple varieties. I picked up a mixed variety (mostly Green Apple) with plans of re-creating Marissa’s (Food in Jars) pickled eggplant recipe. The only thing I changed from the original recipe was apple cider vinegar instead of red wine vinegar. Oddly enough, and I’m not sure why, these pickled eggplant rings exhibited an oily flavor. The texture is a bit mushy for straight out of the jar pickle eatin’, but I imagine these basil pickled eggplant rings would go great atop pizza, pasta, and salads. “I really like putting up things that are pretty.” and let me tell ya, these eggplant pickles turned out über pretty. Enjoy, and have a great Labor Day weekend!