I am pretty sure it is a Syrian or Turkish dish, If you want to make then red add a red pepper or beet as you please. Pickled Eggplant 8 baby eggplants, whole1 medium onion, sliced4 cloves garlic, diced2 bay leavesvinegar and water as requiredPlace the eggplants in boiling, salted water to cover. Cook over a high flame for 5 minutes. Remove, drain and transfer to sterile, large-mouthed, heat proof jars. Add the remaining ingredients to the water and bring to a boil once again. Pour over the eggplants and seal the jars tightly. Let stand, exposed to light, for 7 days before serving. After opening, the pickles should be refrigerated.
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