Traditional Almagro Pickled Eggplant

1. 1

   Remove part of the eggplant stems and half of the leaves and wash well. Boil whole for 5 to 7 minutes. Remove eggplants, reserving the cooking water, and immediately submerge in cold water.

2. 2

   Once cooled, make a vertical cut down the length of each eggplant.

3. 3

   Mash the garlic to form a paste and mix with the cumin, cayenne, salt, vinegar, and pepper paste. Mix until smooth.

4. 4

   Place the eggplant into an earthenware pot and add the paste. Cover the eggplants with water and drizzle with olive oil to taste. Refrigerate for 1 week, stirring from time to time.

5. 5

   Place the eggplants with their brine into jars. May be canned. No jar sterilization necessary.

* Per serving · 4 servings · Values may vary.