🍆 The pickled Eggplants I eat with ANYTHING

By Middle Eats · 45 min

Ingredients

Instructions

1. Wash and dry, or peel, the aubergines, then slice them about 1.5 cm thick.
2. Put the slices in a bowl, salt them heavily and mix well.
3. Leave for 40 to 60 minutes, then rinse the salt off each slice separately.
4. Drain the slices in a colander, then stack and squeeze them gently until they feel dry on the surface, without squeezing until paper thin.
5. Mince the garlic and combine it with the vinegar and cumin in a heatproof container.
6. Heat enough oil to deep fry in a pan until a drop of water bubbles and evaporates.
7. Fry the aubergine slices in a single layer, not overlapping or overfilling, on high heat for 4 to 5 minutes until golden underneath. Fry a whole chilli at the same time.
8. Flip the slices and fry 3 to 4 minutes more until golden on both sides, then lift out and drain for a few seconds before adding to the pickling liquid.
9. Repeat the frying with the remaining aubergine and at least one chilli.
10. Slice a raw green chilli into thin strips and mix it with the aubergines. Cover and refrigerate. Let them pickle at least 6 hours, ideally 24 hours; eat within a few days in a container or within a couple of weeks if jarred.

Summarized from Middle Eats's video. Watch it for the details.

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