Mom's Eggplant (Aubergine) Spread Recipe

Name: Mom's Eggplant (Aubergine) Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 celery; 2 large eggplants; 1 lb pitted green olives; 1 lb pitted black olives; 1 large green pepper, chopped; 1 (3 1/2 ounce) jar capers, drained; ¼ cup sugar; 1 12 quarts cider vinegar; olive oil; salt

Servings: persons

1
Chop celery and par-boil until half tender.
2
Skin and cube eggplants.
3
Place cubed eggplant in a colander and salt heavily.
4
Place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours.
5
In a very large pot, place 1/2 inch of olive oil and place on medium heat.
6
Add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes.
7
Add the cider vinegar a little at a time until all of it is used.
8
Cook for 1 hour or until most of the liquid has evaporated.
9
Test the eggplant to be sure it is soft enough for a spread.
10
Ladle into canning jars.
11
Because this is an appetizer and makes quite a lot, I wasn't sure what to say about servings so the nutritional value will be off.

kcal

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Protein

Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 celery, 2 large eggplants, 1 lb pitted green olives, 1 lb pitted black olives, and more.

Yes, Mom's Eggplant (Aubergine) Spread 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.

Mom's Eggplant (Aubergine) Spread

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