Pickled eggplant recipe How to prepare
Pickled eggplant recipe Ingredients
• 2 eggplants
• 2 tablespoons kosher salt
• 1/2 cup extra-virgin olive oil
• 1 tablespoon sugar
• 4 cloves garlic, minced
• 2 tablespoons white wine vinegar
• 2 teaspoons chili paste
• 1 tablespoon freshly chopped parsley leaves
• 1 teaspoon freshly chopped mint leaves
• Gray salt and freshly ground black pepper
Remove the stem end from the eggplants. Cut each eggplant in half
lengthwise, and slice into half-inch thick moon slices. In a large
mixing bowl, toss the eggplant with the kosher salt and let stand
for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss
with 2 tablespoons of the olive oil and a pinch of pepper. Heat a
grill pan over high heat. When the grill pan is hot, cook the eggplant
slices until nicely marked on both sides.
Meanwhile in a small mixing bowl whisk the sugar, and garlic into
the vinegar, whisk in the chili paste and remaining olive oil. Add
the herbs and check for seasoning with salt and pepper.
When the eggplant is marked nicely on both sides remove it from the
pan and add it immediately to the marinade (a shallow baking dish
works nicely to ensure that all of the eggplant is coated in marinade).
Let the eggplant cool to room temperature and serve, or refrigerate
in a sealed container.
Your Pickled eggplant recipe is ready now
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