Pickled Eggplant Is What Peter Piper Really Wanted to Pick by Gwen Johnson
Eggplant Parmesan and fried eggplant was the only way I grew up eating this vegetable. But as I grew older, my love for eggplant grew as well, so I looked for new ways to prepare it. This pickled eggplant is delicious on toasted bread, sandwiches, in pasta or part of a charcuterie board.
- 2 pounds thin eggplant, but into thin rounds
- 2 cups water
- 1 cup apple cider vinegar or white vinegar
- small hot red and green peppers or 1 sweet bell pepper, sliced
- mixture of chopped fresh herbs (rosemary, parsley, thyme, oregano, etc.)
- 6 - 7 garlic cloves, minced
- olive oil
Here's how to make it:
- In a pot, bring the vinegar and water to a boil. Add the eggplant slices and cook 3 minutes (do not overcook or they'll be mushy!). Remove eggplant to paper towels and allow to sit about 15 minutes to dry out.
- In clean mason or canning jars, layer the eggplant, peppers, herbs and garlic.
- Pour the olive oil into the jar to cover the vegetables. Allow to sit a few hours before eating.
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