By: Lisa Pressey
I remember making pickled eggplant with my mom and dad when I was younger. There always seemed to be a jar in the refrigerator. When it was lunch time that jar always came out, so you could top your sandwich with pickled eggplant.
Pickled eggplant has many uses: antipasto, sandwich topper, appetizer on your favorite bread, salad ingredient, even on top of scrambled eggs. For those who enjoy pickled foods it makes a great accompaniment.
INGREDIENTS
- 2 large eggplants
- 1/4 cup coarse salt
- 3/4 – 1 cup white vinegar
- Olive oil
- Red pepper flakes
- 2-3 cloves garlic, chopped
You can add more garlic or pepper flakes if you want more spice. You can also add variations of other spices if you want to change up the flavors.
DIRECTIONS
DAY 1
- Peel the eggplant, cut into 1/4 inch slices, then cut into 1/8 inch strips.
- Place the cut eggplant into a bowl, then add the salt in layers. Put a small plate on top of the eggplant, then place a heavy can on top to press it down. Let it sit for 24 hours.
DAY 2
- You will notice the brown liquid in the bowl. The salt draws out the moisture and the bitter flavor. Drain the liquid from the bowl, then squeeze out any remaining liquid.
- Once you get all liquid out, add the vinegar to the bowl, place the plate on top and weigh it down again. Let it sit for another 24 hours.
DAY 3
- Drain the liquid from the bowl, then squeeze out the remaining liquid.
- Pour a small amount of oil in the jar, then start adding the eggplant.
- Put a layer of eggplant, garlic, then pepper flakes. Repeat layers, leaving about 1 1/2 inches at the top.
- Once you are done make sure you add enough oil to cover the eggplant completely.
- Let the mixture stand for several days before eating to let the flavors meld.
NOTE : Olive oil will solidify when it’s in the refrigerator, that’s why some people chose to use canola or other neutral oils. I take out what I want and let it sit for a little while.
Now that your pickled eggplant is ready it’s time to try it!