Italian Pickled Eggplant

Von Sip and Feast · 45 Min.

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Zubereitung

1. Peel the eggplant and cut it into strips about 1 inch wide and 1/4 inch thick.
2. Layer a thin layer of eggplant strips in a large colander and salt it well. Repeat with all the strips so every piece gets salt.
3. Put a heavy plate on top of the eggplant and a plate underneath the colander to catch the water. Let it drain for 6 hours, emptying the bottom plate about every hour.
4. Mince 2 garlic cloves, 1/4 cup hot cherry peppers and 1/4 cup parsley.
5. Bring 2 cups water and 1 cup vinegar to a boil in a large pot. Rinse the salt off the eggplant, squeeze out more liquid, then boil it in the vinegar water for 2 to 3 minutes at most.
6. Drain the eggplant, rinse it to cool, squeeze out more moisture, then spread it on paper towels to dry.
7. Divide the eggplant strips, cherry peppers, garlic and parsley evenly among 3 clean 16 oz jars, layering them in each jar.
8. Pour extra virgin olive oil over the top (about 2 cups in total), pressing the eggplant down with a spoon so it is completely covered.
9. Refrigerate for up to 1 week and serve with toasted Italian bread.

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