Recipe for Pickled Eggplant

Step 1

The night before (or minimum 8 hours): Cut your eggplants the way you like them. We like cutting them following the eggplant’s length, but feel free to cut them transversally (discs) or even strips. We leave the peal, but you can cut it off if you want. Use a mandolin if you have one.

Step 2

Place the Eggplants on a tray. Add the salt on top and put another tray on top. Place some heavy stuff on it, such as books. The idea is that the salt dehydrates the eggplants. It will drain water, so make sure you place them somewhere where the water won’t spill overnight, for a minimum of 3 hours.

Step 3

Sterilize. You need a sterilized mason jar (glass). Below is how.

Step 4

Boil. Bring 2 liters of water to boil on a pot, and put your jar and lid to boil upside down for a minimum of 10 minutes.

Step 5

Boil aside. Bring to boil 1 liter of water + ½ liter of vinegar. Boil the eggplant strips for 3 minutes and take them off; let them drain in a colander.

Step 6

Start assembling: Start filling the mason jar with layers of all the ingredients (watch the video).

Step 7

Fill it with vegetable oil, making sure you cover all the ingredients, and close the lid.

Step 8

Store. Put them on the fridge and start craving!