Condiments
Marinated eggplants
Preparation
30 min
Portions
10
Plan an additional 48 hours for the marinade and resting time. These eggplants can be kept for a good month in the fridge. Add oil as needed to keep the eggplants submerged. It is also possible to keep them out of the fridge for long periods by using the proper canning method (sterilized Mason jars). Yields about 2 Mason jars of 500 ml each.
Ingredients
Preparation
- 1Peel the eggplants and cut them into coarse juliennes.
- In a large bowl, mix the vinegar, water, and salt. Submerge the eggplant in the mixture. Place a plate on the surface of the liquid to keep the eggplant fully submerged. Marinate for 24 hours in the refrigerator.
- Remove the eggplant and drain. Transfer to a baking sheet lined with paper towels or a clean cloth. At room temperature, let drain for about 12 hours, turning and changing the paper towels or cloth from time to time.
- Pat the eggplant dry with a clean cloth. Transfer to a large bowl and season with the parsley, oregano, mint, and garlic. Add a little oil to coat.
- Pour a layer of olive oil at the base of a jar. Add a bit of the eggplant and a few pieces od chili. Using a fork, move the eggplant around to eliminate any existing air bubbles.
- Fill with the rest of the eggplant and chilis until you have reached the jar’s neck. Add the olive oil and set aside uncovered for 10 to 12 hours. Add more olive oil if needed (the eggplant will absorb the oil) and screw on the lid.
