ITALIAN PICKLED EGGPLANT RECIPE
Pickled Eggplant is an easy and quick recipe for a condiment that's very popular in Italy
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Peel the eggplants and cut them into medium strips.
- Put them in a strainer with a bowl underneath, add salt. Place a bowl full of water on top to apply pressure and let them sit overnight.
- Pour water and vinegar into a pot, add salt, and bring to a boil.
- Rinse the dehydrated eggplants, squeeze well, and pour into the vinegar-water mixture. Let cook for 4 minutes from when it begins to boil again.
- Strain the eggplants, and place them on a tray with kitchen paper to dry for 5 hours.
- Boil the glass jars for 15 minutes to sterilize them. Then add oregano, parsley, garlic, chili powder, and olive oil to the bottom of the glass jars.
- Fill each jar with the dehydrated eggplants, then top with more olive oil and seasoning. Close and place them in a pot with a cloth and boil for 15 minutes to vacuum seal.
- Don't skip the salting step. It's necessary to eliminate the butter taste from the eggplants.
- Love eggplant? Here are more eggplant recipes you'll fall in love with!
- Stuffed Eggplant Boats
- Eggplant Spread
- Eggplant Cutlets
- Eggplant Moussaka
- Fried Stuffed Eggplant
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