A traditional recipe to prepare pickled eggplant at home, very tasty and ideal to enjoy on any occasion of the day. Pickled Eggplants are excellent for when we have little time to cook and we already have it on hand to prepare a sandwich or on the plate, we can even accompany it with any garnish of our choice.
How to make pickled eggplant
They are perfect to accompany an appetizer or as a starter dish, which is why they are a timeless classic although there are many versions and variations in preparation. Let’s also keep in mind that eggplants can be prepared raw, but it requires a longer resting time for the eggplants. Below we will see a classic recipe with its basic ingredients and the step by step of all its preparation:
- 3 Eggplants (preferably large)
- 2 cups of apple cider vinegar
- 3 cups of olive oil
- Herbs like mint
- fresh oregano to taste
- 3 bay leaves
- 3 garlic cloves
With the pickled eggplant, we start a day before
- We start by washing the eggplants very well and cutting them into 1 cm slices. approximately thick.
- Next we cut each slice into sticks diagonally, the key is to obtain sticks 1 cm wide.
- Next step, we put a cloth or kitchen towel at the base of a colander and then we put a layer of eggplants and add salt.
- We continue with another layer of eggplants and then the salt, and so we continue until we finish alternating.
- Once finished, we cover with a plate or a lid of whatever we have and weigh it down with something so that the eggplants are pressed.
- We leave it like this throughout the night, the idea is that it releases as much liquid as possible, if we don’t have a whole night at least it has to be a few hours.
Continued on next page
