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Pickled Eggplant

3 eggplants, peeled and cubed
2 onions, sliced in thin rings
2 red peppers, thin sliced
1 teaspoon kosher salt
2 cups red wine vinegar
1 1⁄2 cups water
4 garlic cloves, whole
1 tablespoon red pepper flakes
1 tablespoon oregano
1 tablespoon dry basil
2 -3 bay leaves
2 cups olive oil (may be more)

Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.

In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.

Mix with red pepper, oregano, and basil.

Put on jars with one laurel leaf on each jar and cover with olive oil.

Store for at least a week before using.


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