Aunt BeBe’s Pickled Eggplant
summersidefamily recipe
- Author
- @miciamammas
- Yield
- Serves 4
Ingredients
produce
- ✓1 clove garlic (sliced thinly)
- ○2 lbs eggplant
- ✓1 1/2 tbsp parsley (chopped)
pantry staple
- ✓2 tbsp red wine vinegar
- ✓3/4 tsp salt
- ✓3/4 tsp red pepper flakes
- ○2 1/2 cups white wine vinegar
- ✓1/2 olive oil (plus extra for jarring)
- ✓1 1/2 tsp salt
- ✓5 cups water
Instructions
- Clean your eggplant. Peel the eggplant. Slice the eggplant long ways into 1/8 inch slices. Then slice into 1/8 inch strips.
- Put a colander inside a larger pot. Put a layer of eggplant in the colander and sprinkle with some salt. It should be about 1/4 tsp. of salt per layer.
- After the last layer, cover the eggplant with a plate and weight it down. Use tomato cans on top of the plate as weights.
- After at least 8 hours (you can do overnight), ring out excess water.
- In a pot, put the water and 2 1/4 cups of vinegar. Boil the eggplant for 3 to 4 minutes.
- Drain well, gently squeeze out any excess water.
- In a bowl, add in the olive oil, garlic, parsley, vinegar, red pepper flakes, and salt.
- Put the eggplant in the bowl with the dressing. Mix and put in a clean airtight glass jar.
- Be sure to add more olive oil to cover the top of the eggplant. Cover and store in the refrigerator.