Last night, I went out to eat with my friends at a bodegón (In my country, we call neighborhood restaurants bodegones. These are known for their low prices, generous portions, and delicious food). We enjoyed some delicious pizzas and lots of conversation. What surprised me the most was the DELICIOUS...
Ingredients
eggplants1kg
white vinegar250mL
water500mL
Garlic
Oil
Oregano- Coarse salt
Nutrition (per serving)
Calories
31.3kcal (1.56%)
Protein
0.8g (1.64%)
Carbs
7.3g (2.66%)
Sugars
3.2g (6.38%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Pickled Eggplants
Prepare the Eggplants
- Step 1
Peel the eggplants and cut them into 2 cm thick slices. Then cut each slice in half. You can leave the skin on if you prefer.
Salt and Rest
- Step 1
Place the eggplant slices in a dish and sprinkle them generously with coarse salt. Let them rest for 3 hours.
Rinse and Cook
- Step 1
Rinse the eggplants with warm water after 3 hours. In a pot, combine the water and vinegar, and add the eggplants. Cook them until they are tender, ensuring they remain submerged in the liquid while cooking.
Cool Down
- Step 1
Once cooked, let the eggplants cool completely.
Assemble the Pickled Eggplants
- Step 1
In a sterilized jar, place a layer of eggplants at the bottom. Add a bit of raw chopped garlic, a sprinkle of oregano, and drizzle with oil.
- Step 2
Add another layer of eggplants and repeat the process (garlic, oregano, oil) until the jar is full.
Storage
- Step 1
Store the pickled eggplants in a sealed jar in the refrigerator. They keep very well for an extended period.
Nutrition (per serving)
Nutrition (per serving)
Calories
31.3kcal (1.56%)
Protein
0.8g (1.64%)
Carbs
7.3g (2.66%)
Sugars
3.2g (6.38%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a more intense flavor, let the pickled eggplants sit in the refrigerator for a few days before serving.
Use high-quality olive oil for the best taste.
You can adjust the amount of garlic and oregano to suit your taste preferences.
FAQS
Can I leave the skin on the eggplants?
Yes, you can leave the skin on if you prefer. It adds a slightly different texture to the pickled eggplants.
How long do pickled eggplants last in the refrigerator?
When stored in a sealed jar, pickled eggplants can last for several weeks in the refrigerator.
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or another mild vinegar, but it may slightly alter the flavor.
Do I need to sterilize the jar?
Yes, sterilizing the jar ensures the pickled eggplants stay fresh and safe to eat for a longer time.
Can I add other spices or herbs?
Absolutely! You can experiment with spices like chili flakes or herbs like thyme for additional flavor.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia