The Ingredients
6 Italian or Japanese eggplants (they are skinny and FULL of flavor)
1 cup red wine vinegar
extra virgin olive oil
3 garlic cloves
3 sprigs of parsley
sea salt
red chili flakes
Warning: this is a long process to preserve eggplants. Only do this if you have a lot of time to spare.
First, peel the eggplants. Then, cut off the top and bottom. Slice eggplants into thin quarters. Then, place a heavy bowl/weight on them to remove excess water for at least one hour. Doing this will allow you to infuse them with a lot of flavor. Then, throw the eggplants (they should be somewhat mushy at this point) into a pot with water and 1 cup of red wine vinegar. Bring to a boil. Then, squeeze out excess water out of the eggplant and keep in the pot for 15 minutes. Keep squeezing so they are all dente and removed of the excess liquid. Then, place the eggplant into a jar with parsley, hot pepper, garlic cloves, and olive oil. Submerge the eggplant and keep them there for at least a week to completely be infused with the flavors in the jar. They will be good for at least two weeks...if they last that long! They are a delicious condiment on sandwiches, great with small plates and wine, and also delicious on crackers.
The eggplants
Step 1
Step 2
Step 3
The oil
What they should look like prior to adding to the olive oil mixture
In the jar
Final product!
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