Pickled Eggplant Recipe (Page 2 ) | January 26, 2024

Annonce:

Starting a Day Before: Wash the eggplants thoroughly, cut them into approximately 1 cm thick slices, and then cut each slice into sticks diagonally. Layer the sticks in a colander, sprinkling salt between each layer. Cover and press the eggplants overnight to release excess liquid.
Preparing Pickled Eggplants: The next day, remove the eggplants from the colander, squeeze out excess liquid, and set aside. In a large pot, combine vinegar and an equal amount of water, bring it to a boil, and add the eggplant sticks for 3 minutes. Strain and spread them on a counter to cool.
Herb and Garlic Mix: While the eggplants cool, chop garlic cloves and herbs.
Assembly: Once cooled, mix the eggplants with the chopped herbs and garlic. Adjust seasonings accordingly.
Layering in Sterilized Jar: Transfer the mixture to a previously sterilized container with an airtight lid. Alternate layers of eggplants with olive oil, pressing down with a wooden spoon to remove air. Finish with a layer of oil on top before sealing the jar.

To Sterilize the Jars:

Boil the lids in water, and as soon as the first bubbles appear, remove them and cover the jars while the lids are still hot.
Boil the jars in water for approximately 10 minutes or more. After turning off the heat, let them cool.
Once cooled, take out the jars, dry, and store them in a clean, dark place. Ensure the jars are placed with the lid facing down initially, and after about a week, you can turn them over.

Next: Roasted Chicken, Potato, and Spinach Tart Recipe