Pickled Eggplant: use them to make an appetizer or side dish in seconds
published on 14 November, 2019 at 12:47
INGREDIENTS
4 eggplants
1l vinegar
1l vinegar
Salt
Parsley
2 cloves garlic
Chilli pepper
Oil
Parsley
2 cloves garlic
Chilli pepper
Oil
METHOD
- Peel the eggplants.
- Cut them in half then cut into long strips.
- Fill a large glass jar with several strips of eggplant.
- Add vinegar and salt and press down well.
- Let stand for 24 hours.
- Drain the vinegar.
- Cut slices of garlic, chlli pepper and parsley.
- Mix with the eggplants together with the oil.
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