Pickled Eggplants
Prep: 30min
|
Servings: 5
|
Cook: T0H
Pickled eggplants is a recipe with fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg eggplants
- Salt
- 600 ml olive oil
- 2 tbsp colorful peppercorns
- 6 fresh bay leaves
- 6 small dried chilies
Instructions
-
1.
Wash the eggplants, trim the ends and cut them crosswise into slices. Salt and let soak in water for about 10 minutes, then pat dry.
-
2.
Gradually sear the eggplant slices briefly in slightly hot olive oil, filling jars with layers of sliced eggplant, peppercorns, bay leaves, and chilies between each layer.
-
3.
Finish by pouring olive oil over the contents to cover everything. Seal tightly, store in a cool dark place.
