Oil-Cured Eggplant

1 pound japanese eggplant
2 cloves garlic
2 teaspoons salt
1 tablespoon ground walnut meats
olive oil

Poach eggplant in boiling water until softened. Remove and allow to cool. Slice eggplant from blossom end to 1/2 to 3/4 inch from stem end. Allow to drain.

Crush garlic with salt and mix with walnut meats and cayenne to taste. Divide mixture by number of eggplant and rub inner surfaces of eggplant with mixture. Place eggplant in sterilized jar, stem ends up. Cover jar and leave at room temperature overnight. Next morning, add oil to cover and seal jar.

Leave in cool spot or refrigerate until rich flavor develops, 10 to 14 days, then refrigerate. Will keep in refrigerator 2 to 3 weeks.

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