Vegan Anchovies

1. 1

   With a vegetable peeler - peel eggplant and discard the skin.

2. 2

   Continue peeling eggplant until you have a pile of long strips (skipping the very core with the bitter seeds).

3. 3

   Put the strips in a colander, altering layers of eggplant with liberal amounts of kosher salt.

4. 4

   Let sit in a bowl in the fridge overnight.

5. 5

   Squeeze all the liquid out of the eggplant with your hands.

6. 6

   Bring 1 cup water and 1 cup vinegar to a boil.

7. 7

   Throw the eggplant in and blanch for 2 minutes.

8. 8

   Mix the eggplant with olive oil and your choice of seasonings - garlic, chili peppers, capers, salt, pepper, sprig of fresh rosemary or thyme, lemon or orange peel .

9. 9

   Enjoy the resulting vegan anchovies!

* Per serving · 4 servings · Values may vary.

No additional tips available.