Eggplant Pickles (Bathinjan Makboos) Syria and Lebanon 1 large eggplant, unpeeled and cut in the middle lengthwise; then sliced across into 1/2-inch-thick slices Salt 1/2 cup vinegar 4 large cloves of garlic, finely chopped 1 teaspoon dried thyme 1 teaspoon peppercorn 1 teaspoon ginger 1 teaspoon ground coriander 1 cup olive oil Sprinkle the eggplant slices with salt; then place in a strainer, top with a weight, and allow to drain for 45 minutes. Place the eggplant slices and the vinegar in a pot; then cover with water and bring to a boil. Cook from 3 to 5 minutes; then remove, drain, and allow to cool. Mix together the garlic, thyme, peppercorns, ginger, coriander, and salt to taste. Set aside. Pack the eggplant slices in a quart jar with the seasoning mixture sprinkled between each layer. Add the olive oil, and if needed, extra oil to cover the eggplant slices by 1/2 inch; then store for two weeks before use. Makes one quart. From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters middle eastern recipe index christina m k al-sudairy buy the book!