Pickled Eggplant Is What Peter Piper Really Wanted to Pick by Gwen Johnson

Vegetables Appetizers
3 years ago
Pickled Eggplant Is What Peter Piper Really Wanted to Pick

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.  

You'll need:

  • 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:

  1. 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. 
  2. In clean mason or canning jars, layer the eggplant, peppers, herbs and garlic. 
  3. Pour the olive oil into the jar to cover the vegetables. Allow to sit a few hours before eating. 

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Elisa A. Schmitz 30Seconds
What a cool idea, Gwen Johnson ! I have never tried this but am intrigued!
Donna John
I love eggplant. Actually grew them last summer and plan to do it again. Going to try this recipe, Gwen Johnson !

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