Pickled Egg plant

 

Here’s a simple recipe for pickled eggplant in olive oil, a classic Mediterranean delicacy  

Ingredients:
- 2 large eggplants
- 1/4 cup salt
- 1 cup white vinegar
- 2-3 garlic cloves, thinly sliced
- 1 teaspoon dried oregano (or fresh if available)
- 1 teaspoon dried red chili flakes (optional)
- 1/2 cup fresh parsley, chopped
- Extra virgin olive oil (enough to cover the eggplant in jars)
- Sterilized glass jars for storing
 

Instructions:

1. **Prepare the Eggplant:**
   - Peel the eggplants and cut them into thin strips or rounds, about 1/4-inch thick.

2. **Salt the Eggplant:**
   - Place the eggplant slices in a large bowl and toss them with the salt. Place a plate on top of the eggplant to weigh it down and leave it for 1-2 hours. This process draws out excess moisture and bitterness.

3. **Rinse and Drain:**
   - After the eggplant has released its moisture, rinse the slices under cold water to remove the excess salt. Then, pat the eggplant dry with paper towels.

4. **Cook the Eggplant:**
   - In a large pot, bring the vinegar to a boil. Add the eggplant slices and cook for 2-3 minutes, just until they soften slightly. Drain the eggplant and spread it out on a clean towel to dry completely.

5. **Season the Eggplant:**
   - In a large mixing bowl, combine the eggplant with the garlic slices, oregano, red chili flakes (if using), and chopped parsley. Toss everything together to distribute the flavors.

6. **Pack the Jars:**
   - Pack the seasoned eggplant slices into sterilized glass jars, pressing them down gently. Pour enough olive oil into each jar to completely submerge the eggplant. Make sure no air bubbles are trapped; you can use a knife or skewer to release any bubbles along the sides.

7. **Seal and Store:**
   - Seal the jars tightly with lids. Store the jars in a cool, dark place for at least one week before using to allow the flavors to meld. The pickled eggplant can be stored in the refrigerator for several months.
 

Serving Suggestions:
- Serve the pickled eggplant as part of an antipasto platter, with crusty bread, cheese, and olives.
- Use it as a topping for bruschetta, in sandwiches, or as a flavorful addition to salads.

Enjoy your homemade pickled eggplant in olive oil!