Ingredients for Pickled Eggplant
- 1 kg (2.2 lbs) eggplants
- 250 grams (1 large) onions, sliced
- 1 red bell pepper (approx 150g), sliced
- 1/4 cup kosher salt
- 1 1/2 cups red wine vinegar
- 1 1/2 cups water
- 4-5 garlic cloves, minced
- 1 tablespoon red pepper flakes (aji molido)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2-3 bay leaves
- 1/2 cup olive oil
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How to Make Pickled Eggplant
- Generously salt the eggplant slices and place them in a colander. Let sit for 30 minutes to draw out excess moisture. Rinse well and pat dry.
- In a large saucepan, combine the vinegar and water. Bring to a boil.
- Add the sliced onions, bell peppers, and minced garlic to the boiling vinegar mixture.
- Add the eggplant slices to the saucepan.
- Reduce heat to a simmer and cook for 20 minutes, or until the eggplant is tender but not mushy.
- Remove the eggplant mixture from the heat and drain well.
- Gently stir in the aji molido, oregano, and basil.
- Carefully pack the eggplant mixture into clean, sterilized jars. Place a laurel leaf in each jar.
- Pour olive oil over the eggplant in each jar, ensuring the eggplant is completely submerged to prevent spoilage.
- For long-term storage (unrefrigerated), process the sealed jars in a boiling water bath for 5 minutes. Let cool completely. Store in a cool, dark place.
- For shorter-term storage, refrigerate and consume within 3-4 weeks.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
26g
Fat
37g
Carbs
5g
