Pickled Eggplant (version II)

(6 votes)

6 eggplants
kosher salt
white or cider vinegar
3 - 4 cloves garlic, sliced thin
one bunch parsley, minced
some mint, minced (optional, but nice)
1/2 - 1 teaspoon red pepper flakes
1/4 green bell pepper, minced

Slice the eggplant thinly, and cut the slices into thin strips

Layer the strips in a colander and mix with some Kosher Salt. Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps take the bitterness out of the eggplant.

After one hour, squeeze the eggplant. Take a large pot and put in the eggplant. Cover with a ratio of 2 cups of water to 1 cup of the vinegar. Bring to a boil. As soon as it boils, shut the heat off and allow the eggplant to cool in the water.

In a large bowl place the sliced garlic, chopped herbs, red pepper, green pepper. Squeeze as much water out of the eggplant as you can, and place it in the bowl. Pour in some extra virgin olive oil (at least a cup) and a 1/4 cup of vinegar. Stir well. Place the eggplant in a jar (Mason jars), pressing down to remove any air. Leave about an inch at the top, and pour in some olive oil so that all the eggplant is submerged. Cover with a lid, and let marinate for one month in the refrigerator.



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