Pickled Eggplant Recipe

1. 1

   Combine the eggplant and salt in a large bowl.

2. 2

   Nest another bowl on top of the eggplant and weigh it down with a few canned goods (beans or tomatoes work well); set aside for 1 hour.

3. 3

   Transfer eggplant to a fine mesh strainer and rinse off the salt under cold running water while tossing the eggplant with your hands.

4. 4

   Press out any excess water, spread the eggplant in a single layer on a baking sheet, and pat dry with paper towels.

5. 5

   Combine vinegar and red pepper flakes in a medium saucepan and bring to a boil over medium-high heat.

6. 6

   Add eggplant and simmer for 2 minutes.

7. 7

   Remove from heat and let eggplant stand in vinegar for 10 minutes.

8. 8

   Add remaining ingredients and stir to combine.

9. 9

   Transfer to a 1-quart container with a tightfitting lid.

10. 10

    Let cool to room temperature, cover, and refrigerate at least 3 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.