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Pickled Eggplant

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Ingredients

6 Eggplant
1/4 Green Bell Pepper
Kosher Salt To taste
11/4 White Vinegar
21/2 Water
4 cloves Garlic
1 bunch fresh Parsley
1 bunch Mint Leaves
2 tsp Oregano dried
Red Chilli Pepper
Extra Virgin Olive Oil
Apple Cider Vinegar

Nutritional information

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Pickled Eggplant

Features:
  • Gluten Free
  • Vegan
Cuisine:
  • Medium

Ingredients

Directions

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Steps

1
Done

Wash the eggplants thoroughly to remove all traces of dirt and pat them dry with a paper towel.

2
Done

Slice the eggplants into long strips (about 3 inches long and 1/4-inch thick).

3
Done

Layer the strips in a colander and mix liberally with kosher salt.

4
Done

Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps remove excess water from the eggplant.

5
Done

After 1 hour, squeeze the eggplant to drain out any remaining excess water.

6
Done

Transfer the eggplant to a large pot. Cover with 1 1/4 cups vinegar and 2 1/2 cups water (or for a larger batch, use the ratio of 2 cups of water to 1 cup of vinegar).

7
Done

Bring to a boil. As soon as it boils, remove from heat and allow the eggplant to cool in the water.

8
Done

In a large bowl, place the sliced garlic, parsley, optional mint and oregano, red pepper flakes (or fresh red chile pepper), and optional bell pepper.

9
Done

Squeeze as much water out of the eggplant as you can, and add it to the bowl. Pour in 1 to 2 cups of extra-virgin olive oil (at least 1 cup) and 1/4 cup of vinegar. Stir well.

chrisweezorak

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