|Pickled Eggplant #3
A recipe from the Sneaky Kitchen
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 eggplant thinly & cut slices into thin strips. Layer
strips in a colander & mix with some kosher salt. Place colander in sink, put a dish on top
& something heavy on the dish
to weigh it down. This helps to take the bitterness out of the eggplant.
After an hour, squeeze the eggplant.
Take a large pot & put in the eggplant. Cover with a ratio of 2 C. water to 1
Bring to a boil, then shut the heat off & allow the eggplant to cool in the water.
In a large bowl place sliced garlic, chopped herbs, red pepper & green pepper. Squeeze
as much water out of the eggplant as you can & place it in the bowl.
Pour in some extra virgin olive oil (at least 1 C.) & 1/4 C. vinegar. Stir well. Place eggplant in a jar, pressing down to remove any air. Leave
an inch at the top & pour in some olive oil so that all the eggplant is
submerged. Cover with a lid & let marinate for one month in the refrigerator.