Pickled Eggplant

Name: Pickled Eggplant
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
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

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Preparation 25 min
Cooking 10 min
Marinating 4 h

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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

- Cut the eggplants in half lengthwise. Slice into thin strips with a knife.
- In a colander, toss the eggplant strips with the salt. Place the colander over a bowl and let drain in the refrigerator for 4 hours, tossing a few times. Press to drain well and set aside.
- In a large saucepan, bring the water, vinegar, garlic, and pepper flakes to a boil. Add the eggplant slices and bring back to a boil. Simmer for 3 minutes. Drain and remove and discard the garlic.
- Stuff the eggplant slices into two 250 ml (1 cup) sterilized jars. Cover with oil by lightly inserting a fork so that the oil gets everywhere. Cover and refrigerate. Allow to come to room temperature for 30 minutes before serving. Will keep about 2 weeks in the refrigerator.

Note from Ricardo

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

Personal Note

RICARDO Multipurpose Colander

22.99 $

This large capacity 2-in-1 stainless steel colander is designed to both rinse and drain lettuce, vegetables or fresh herbs. Place it upright to soak food and then rest it diagonally to drain.

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