Pickled Eggplant

Rating

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Calories: 120 Calories

Macros: 1g protein, 10g fats, 8g carbohydrates per serving

Cooking time: 1 hour 10 minutes

Recipe ingredients:

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Categories: pickles, vegetable dishes, Argentine cuisine, condiments, snacks, easy recipes, tangy flavors, Cocineros Argentinos, appetizers

About

Dive into the rich and tangy world of Argentine flavors with this delightful Pickled Eggplant recipe. This zesty condiment is perfect for adding a burst of flavor to your meals.

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Pickled Eggplant

waivio_hivecooking469.25last month3 min read

Dive into the rich and tangy world of Argentine flavors with this delightful Pickled Eggplant recipe, inspired by the culinary expertise of Cocineros Argentinos. This zesty condiment is perfect for adding a burst of flavor to your meals, and it’s surprisingly simple to prepare. Enjoy it as a vibrant accompaniment or as a unique snack on its own!

Ingredients

🍆 2 large eggplants
🧄 4 cloves of garlic, sliced
🌿 2 bay leaves
🥄 1 tablespoon oregano
🌶️ 1 teaspoon chili flakes
🧂 1 tablespoon sea salt
🧉 1 cup white wine vinegar, e.g., San Giorgio White Wine Vinegar
🥤 1/2 cup water
🫒 1/2 cup extra virgin olive oil, e.g., Goya Extra Virgin Olive Oil
🍋 Zest of 1 lemon

Instructions

1- Prepare the Eggplants:

Wash the eggplants thoroughly.
Slice them into thin rounds, about 1/2 cm thick.
Place them in a colander, sprinkle with the sea salt, and let them sit for about 30 minutes. This will help to extract excess moisture and bitterness.

2- Rinse and Dry:

After 30 minutes, rinse the eggplant slices under cold water to remove excess salt.
Pat them dry with a clean kitchen towel or paper towels.

3- Cook the Eggplant:

In a large skillet or frying pan, e.g., T-fal Titanium Nonstick Skillet, heat the olive oil over medium heat.
Add the sliced eggplant in batches, cooking each side for about 2-3 minutes or until they are golden brown and tender. Remove and set aside.

4- Make the Pickling Brine:

In a saucepan, combine the white wine vinegar, water, sliced garlic, bay leaves, oregano, chili flakes, and lemon zest.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

5- Assemble:

In a clean, sterilized glass jar, e.g., Ball Mason Jar, layer the cooked eggplant slices.
Pour the hot pickling brine over the eggplant, making sure they are completely submerged.

6- Marinate:

Allow the eggplants to cool to room temperature, then seal the jar and refrigerate.
Let them marinate for at least 24 hours before serving to develop the flavors fully.

Prep Time: 20 minutes (plus 30 minutes for salting)
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories per Serving: 120
Proteins, Fats, and Carbohydrates per Serving: 1g protein, 10g fats, 8g carbohydrates
Equipment: T-fal Titanium Nonstick Skillet, Ball Mason Jar