The first time I had the privilege of tasting the eggolant pickle was in a friends house, in Beirut; in 1968. Aftr rturning to Pakistan, I have neither seen or heard about it. But I still cherish the simpliciy, mildness and the wonderful taste if this pickle. It was a wole eggplant, in a plate, looking uncooked and fresh, but very soft and creamy, with garlic cloves and some unknown spices and olive oil. It probably had lemon juice in it too. It was a wonderful preparation.
Khalid Latif Khan says :