Pickled Eggplant
Pickled Eggplant is an moderately easy dinner. Made with eggplant, salt, vinegar, water and oil, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Scrub eggplant and slice into 1/2-inch slices (or less).
Salt both sides of each slice and stack together.
Let sit overnight. Next morning, squeeze out all the juice you can.
In a kettle bring 1/2 vinegar and 1/2 water to a boil.
Add eggplant making sure they are covered with water.
Make sure liquid keeps boiling. Test eggplant with a fork as you would potatoes.
When soft, lay out open on a cloth to cool.
Do not overlap.
When cold, start packing.
Layer oil, garlic, hot pepper, then eggplant in jar. Continue to layer keeping enough oil to cover eggplant.
I use either Wesson or Mazola oil.
Good in sandwiches.
π· Perfect Pairings
Complete your meal with these
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