Saturday, April 26, 2008

Pickled Eggplant

Serve 6 - 8.


12 baby eggplants, with stems intact
3 cups red wine vinegar
1 cup olive oil
8 cloves garlic, chopped finely
1 1/2 Tbsp. each salt and ground cumin
2 - 3 dried red chili peppers
1/2 tsp. oregano
black pepper to taste


In each eggplant make a 1" (2 1/2 cm) slit. Place the eggplants in a saucepan with a large amount of lightly salted boiling water and cook until just tender (about 10 - 12 minutes). Drain, cool and transfer the eggplants to a large crock or jar.

In a mixing bowl combine the remaining ingredients with about 4 cups of water. Pour this mixture over the eggplants. If necessary, add water so that the eggplants are covered. Cover the container tightly and let stand at room temperature for 3 - 4 days. To serve, drain and serve whole.

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