Pickled Baby Eggplant

Our small Italian Eggplants are perfect for this treatment!

https://holcombfarm.org/

Ingredients

– baby eggplant, cut into 1/2″ cubes to make 4 cups

– 1 large onion, thinly sliced

– 1 teaspoon salt

– 2 cups red wine vinegar

– 1 1/2 cups water

– 2 cloves garlic, crushed

– 1 tablespoon minced fresh parsley

– 1 tablespoon minced fresh basil

– 1 teaspoon minced fresh oregano

– 1/4 teaspoon red pepper flakes

– 1/2 teaspoon salt

– 1 bay leaf

– about 1/4 cup extra virgin olive oil

Directions

1. Place eggplant, onion, 1 teaspoon salt, red wine vinegar, water, and crushed garlic in a medium saucepan placed over medium heat. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 12-15 minutes or until eggplant is soft but still holds its shape. Drain in a colander and allow to cool.

2. Place cooled eggplant in a bowl. Gently stir in parsley, basil, oregano and red pepper flakes. Pour into a jar (a quart jar works well). Place bay leaf on top of eggplant. Cover completely with olive oil. Allow to sit in the fridge for 3-4 days before serving. Bring to room temperature. You can pour off some of the oil before you serve it, but it tastes great with at least some of the olive oil mixed in with the pickled eggplant.

Note:

Refrigerate for up to 2 weeks.