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Ingredients
- 4 med eggplants, (about 3 1/2 lbs)
- 1/2 c. salt
- 1 quart white vinegar
- 1 c. extra virgin extra virgin olive oil
- 3 c. extra virgin olive oil
- 1/4 c. minced garlic
- 1 tsp crushed red pepper
- 1 Tbsp. dry oregano or possibly
- 2 1/2 x fresh oregano
- 1/2 tsp salt
Directions
- 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pcs the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 c. of salt.
- 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or possibly so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool] Put the entire apparatus in the sink to drain for 45 min. This will remove any bitterness from the eggplant.
- 3. Rinse the salt off the eggplant with cool water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 min. [It will return to shape like a wet sponge]
- 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients.
- 5. Pour the contents into a canning jar. Make SURE there is sufficient extra virgin olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and chill the jar. Marinate for at least a week; the ideal time is actually three months, and the eggplant will keep getting better even after which.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 582g | |
| Recipe makes 6 servings | |
| Calories 1375 | |
| Calories from Fat 1278 | 93% |
| Total Fat 144.55g | 181% |
| Saturated Fat 19.98g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9642mg | 402% |
| Potassium 718mg | 21% |
| Total Carbs 17.56g | 5% |
| Dietary Fiber 8.7g | 29% |
| Sugars 6.54g | 4% |
| Protein 2.87g | 5% |
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