Pickled Eggplant Recipe

Name: Pickled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants, peeled and cubed; 2 onions, sliced in thin rings; 2 red peppers, thin sliced; 1 teaspoon kosher salt; 2 cups red wine vinegar; 1 1/2 cups water; 4 garlic cloves, whole; 1 tablespoon red pepper flakes; 1 tablespoon oregano; 1 tablespoon dry basil; 2 -3 bay leaves; 2 cups olive oil (may be more)

Servings: persons

3 eggplants, peeled and cubed
2 onions, sliced in thin rings
2 red peppers, thin sliced
1 teaspoon kosher salt
2 cups red wine vinegar
1 1/2 cups water
4 garlic cloves, whole
1 tablespoon red pepper flakes
1 tablespoon oregano
1 tablespoon dry basil
2 -3 bay leaves
2 cups olive oil (may be more)

1
Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
2
In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
3
Mix with aji molido, oregano, and basil.
4
Put on jars with one laurel leaf on each jar and cover with olive oil.
5
Store for at least a week before using.
6
For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

1298

kcal

Calories

120

Fat

Carbs

Protein

Fat 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 12 ingredients. The key ingredients include: 3 eggplants, peeled and cubed, 2 onions, sliced in thin rings, 2 red peppers, thin sliced, 1 teaspoon kosher salt, and more.

Yes, Pickled Eggplant 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.

Pickled Eggplant

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