Jams & preserves
Pickled Eggplant
Eggplant marinated in oil, garlic and vinegar for preserving.
VegetarianVeganGluten-free
Ingredients
- 4 eggplants
- 300 g wine vinegar
- 300 g water
- 4 garlic cloves
- Parsley to taste
- Ground chili and oregano to taste
- Salt to taste
- Olive oil, as needed
Step-by-step
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- Peel the eggplants and cut into sticks. Salt them and let rest 20 min. Pat dry well.
- Put the water, vinegar and salt in the mixing bowl. Set 8 min/Varoma/speed 1 until boiling.
- Add the eggplant and cook 5 min/100°C/reverse/spoon speed. Drain very well and let cool.
- Mix the eggplant with the chopped garlic, parsley, ground chili and oregano.
- Place in a clean jar and cover completely with olive oil.
- Seal and store in the fridge at least 2 days before eating.
Tips
- The eggplant must always stay covered by the oil.
- Sterilizing the jar improves preservation.
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