Pickled Eggplant

Pickled Eggplant

  • Preparation 25 min
  • Cooking 10 min
  • Marinating 4 h

Categories

Ingredients

    • 4 small eggplant, peeled (or 2 large)
    • 1 tablespoon (15 ml) coarse salt
    • 3 cups (750 ml) water
    • 1 cup (250 ml) white wine vinegar
    • 2 cloves garlic, peeled and lightly crushed
    • 1/2 teaspoon (2.5 ml) crushed red pepper flakes
    • 1/2 cup (125 ml) olive oil, or more, as needed

Preparation

Note from Ricardo

Delicious in sandwiches, on pasta, in frittata or as antipasti.

Personal Note