Pickled Eggplant
Created by MsPia on August 27, 2014
- Servings: 9
- Prep Time: 20m
- Cook Time: 30m
- Recipe #14033
Ingredients
- 4 1/4 pounds eggplant (peeled and cubed, 3 eggplant)
- 2 yellow onions (sliced in thin rings)
- 2 red peppers, thin sliced
- 1 teaspoon kosher salt
- 2 cups red wine vinegar
- 1 1/2 cups water
- 4 garlic cloves, whole
- 1 tablespoon red pepper flakes
- 1 tablespoon oregano
- 1 tablespoon dry basil
- 2 to 3 bay leaves
- 2 cups oil (olive oil, may be more)
How to Make
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Step 1: Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
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Step 2: In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
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Step 3: Mix with aji molido, oregano, and basil.
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Step 4: Put on jars with one laurel leaf on each jar and cover with olive oil.
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Step 5: Store for at least a week before using.
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Step 6: For long-term un-refrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
Nutritional Facts
- Serving Size: 1 (472.7 g)
- Calories 580.4
- Total Fat - 54.7 g
- Saturated Fat - 7.6 g
- Cholesterol - 0 mg
- Sodium - 303 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 9 g
- Sugars - 11.6 g
- Protein - 3.3 g
- Calcium - 52.6 mg
- Iron - 1.5 mg
- Vitamin C - 47.5 mg
- Thiamin - 0.1 mg