Beringela Curtida – a delicious recipe with eggplants, kosher salt, water, white vinegar, olive oil, oregano. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel eggplants and finely chop use a knife, not a food processor.
2
Place chopped eggplant in a colander it should almost fill a standard size colander it seems like a lot but it will reduce by about two thirds.
3
Toss with salt and let it sit for about 2 hours until it is soft and the water has been released form the eggplant you can check by squeezing a piece between your fingers press the eggplant down to release all of the liquid.
4
Bring 2 cups water and one cup white vinegar to a boil in a pan large enough to hold the eggplant.
5
When the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
6
Drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
7
Season with olive oil and oregano.
8
Chill for best flavor.
9
Serve at room temperature.
204
kcal
Calories
15
g
Fat
15
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 medium eggplants, ¼ cup kosher salt, 2 cups water, 1 cup white vinegar, and more.
Yes, Beringela Curtida falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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