Week 49: Pickled Eggplant

Pickled Eggplant Recipe

Makes 2 pints

Ingredients:

• 4 cups apple cider vinegar (including reserved  cup after initial use)
• 1/2 cup olive oil
• 1 tsp kosher salt (1/2 tsp per pint)
• 1 tsp black peppercorns (1/2 tsp per pint)
• 1 tsp dried oregano (1/2 tsp per pint)
• 2 bay leaves
• 4 garlic cloves
• 9-10 small Indian eggplants (or other variety, equivalent to 1 lb)

• Peel and slice eggplant into thin matchsticks.

• Add slices to bowl and cover with apple cider vinegar (about 4 cups).

• Cover with a plate to make sure all pieces are covered and have time to marinate in the vinegar. Let sit, covered, for at least 2 hours.

• In the meantime, add 1/2 tsp salt to 2 pint jars (or 1 tsp to quart jar). Add 1 garlic clove per pint as well; save remaining cloves to top off along with the bay leaves and spices.

• Reserve 1 cup of apple cider vinegar in which the eggplant is marinating. Drain the rest.

• Add eggplant strips to jars.

• Add 1/2 tsp each peppercorns and dried oregano, bay leaves and remaining garlic cloves.

• Cover eggplant and spices with reserved vinegar (1/2 cup per pint). Add 1/4 cup olive oil per pint as well.

• Cover jars with lids and shake to distribute all ingredients and mix up vinegar and oil.

• Recommended use: Like the artichokes, these would be great in a light salad or on a simple cheese plate; also thinking you could throw them in a lightly cheesy pasta to cut some of the sharp vinegar flavor, or as a topper to a lemon roasted chicken or other simply cooked protein.