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Pickled Eggplant

3 eggplants, peeled and sliced into strips
1 cup onions, sliced thin
1 cup sweet or hot or a mix of red peppers, thin sliced
1 teaspoon kosher salt
1 cup apple cider or white vinegar
2 cups water
4 garlic cloves, sliced or chopped
Chopped fresh oregano, basil and parsley
2 cups (or more) olive oil

Sprinkle eggplant generously with kosher salt and mix with your hands. Allow the eggplant to rest for 2 hours, then rinse well and press out as much liquid as you can. Boil vinegar and water in a large saucepan. Add eggplant and boil only 2-1/2 minutes, any longer and the eggplant will be mushy. Allow the eggplant to drain and cool and wait until you can handle it to squeeze out more liquid. Mix eggplant with chopped pepper, onion, garlic, and herbs. Press the eggplant mixture into 2 clean jars and pour in olive oil to cover.

Store for 2-3 days before using. Do not store at room temperature. Jars must be refrigerated. Serve within a week or freeze

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