These pickles do not need to be chilled for serving. In fact, they’re tastiest at room temperature.

1. Sprinkle eggplant slices with salt; let stand 30 minutes.

2. Preheat oven broiler.

3. Mix lemon juice, vinegar, honey, olive oil, and herbs together; toss eggplant pieces to coat evenly.

4. Remove eggplant; grill lightly 3 minutes on each side.

5. Toss back into honey-vinegar blend; pack into a small jar. Pickles can be refrigerated for several months.

The skin should give when you press it gently, but it should not be mushy or discolored.

• MAKES ABOUT 3 CUPS

• INGREDIENTS

• 1 pound small eggplants, cut into ½-inch thick rounds

• 1 tablespoon pickling salt

• 2 tablespoons lemon juice

• 2 tablespoons distilled white vinegar

• 2 tablespoons honey

• ½ cup extra-virgin olive oil

• 2 tablespoons minced garlic

• 1/3 cup chopped fresh mint grated zest of 1 lemon

• ¼ teaspoon dried red pepper flakes

• salt to taste

• pepper to taste

Selecting the Perfect Eggplant Eggplant is a member of the nightshade family, so it is related to tomatoes and potatoes. When you shop for eggplants, look for fruits with smooth, firm skin.