Pickled eggplants
woile on Ingredients
- 2 eggplants
- 500 ml water
- 250 ml white vinager
- salt
- laurel
- oregano
- black pepper
- ground chili
- olive oil
- sunflower oil
Materials
- pot
Instructions
Prevent the screen from locking
Slice the eggplants and generously sprinkle the eggplant slices with salt. Let them sweat (release moisture) for at least 1 hour. Rinse thoroughly to remove excess salt.
In a pot, combine water, white vinager, salt and laurel. Add the eggplants and any other desired vegetable, like onions or paprika.
Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender-crisp.
Transfer the vegetables to a bowl and discard the cooking liquid.
Add your favorite spices like oregano, black pepper, and ground chili to taste.
Drizzle generously with olive oil. Add a touch of sunflower oil to prevent the olive oil from solidifying in the fridge.
Pack the seasoned vegetables into a clean jar.
Refrigerate for at least a few hours before serving, allowing the flavors to develop.
Enjoy