Italian Marinated Eggplant (Aubergine) – a delicious recipe with eggplant, white vinegar, water, salt, garlic, oregano. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel eggplant.
2
Cut the eggplants into thin long strips, like french fries.
3
Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
4
Squeeze as much water as you can from eggplant.
5
Place water and vinegar to boil.
6
Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
7
Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
8
Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
257
kcal
Calories
56
g
Carbs
10
g
Protein
CarbsProtein
* 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: 1 lb eggplant, 1/2 cup white vinegar, 1/2 cup water, 1/4 teaspoon salt, and more.
Yes, Italian Marinated Eggplant (Aubergine) falls under the Vegetarian 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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