Ingredients:
- 2 eggplants, around 1kg-1.2kg, 2lbs-2.5lbs
- 2-4 cloves garlic
- 200ml vinegar
- 200ml water
- 125g salt
- 300-500ml extra virgin olive oil and/or other oils
Instructions:
- Peel the eggplants, slice them like French fries, even thinner if you like.
- Add 125g salt, mix well, let them sit in a coriander covered with a plate and a gallon of water on top.
- Leave overnight, tomorrow, drain with your hand as much water left.
- Put the eggplant slices in 200ml vinegar + 200ml water. Leave for 5-6 hrs.
- Drain well again with your hands, layer in sterilized jars but packed loose.
- Add a layer or two, some fresh oregano or spices, cover with oil, add another layer.
- Don’t pack too tightly, don’t put too loose. Top with at least 1/2 inch oil.
- Close jars, flip, make sure bubbles are gone, use a chop stick or something thin to allow oil to penetrate everywhere.
- Leave overnight, top with oil tomorrow if needed.
- Put in a fridge. You can eat immediately but wait for a week for best results.
Another version
Ingredients:
- 2 eggplants small and thin
- garlic, parlsey, basil, capers, olives
- 100ml vinegar
- 300ml water
- 125g salt
- 300-500ml extra virgin olive oil and/or other oils
Instructions:
- Slice the eggplants and put one layer in coriander
- Generously salt, put another layer, finish with a plate and some weight on top
- Leave overnight or 5-6 hrs
- Put the eggplant slices in 100ml vinegar + 300ml water. Leave for 2-3 hrs, remove, boil the vinegar and then boil slices for one minute
- Put again in a coriander and finish with the plate on top and some weights. Leave for an hour.
- Put eggplants on a towel, put another towel on top.
- Chop and prep the other ingredients
- Fill the jars with eggplants, other ingredients and top with oil.
- Leave overnight, top with oil tomorrow if needed.
- Put in a fridge. You can eat immediately but wait for a 2-3 days for best results.
