Italian Pickled Eggplant

Prep Time20

Cook Time2

Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Keyword: garlic, italian, simple, vegetarian

Servings:

Calories: 128kcal

Cost: $30

1 Bowl Medium sized - big enough to fit 2-3 medium sized eggplant thinly sliced
1 Slicing Knife
1 Plate small enough to insert into the bowl
1 Heavy item Used to weigh down the plate in the bowl - I use my sugar container
1 Mason Jar

Peel Eggplant
Slice Eggplant into long thin strips and add to the Bowl
Add 1/8 cup of salt and mix thoroughly - using your hand is fine and preferred
Place plate and heavy item of your choice on top to provide pressure
Set aside on the counter for 24 hours. The purpose of this step is to draw out water and remove as much moisture from the eggplant as possible
After 24 hours, drain all of the water from the bowl and squeeze the eggplant, small handfuls at a time
Add back into the bowl along with 1/2 cup of White Vinegar and mix thoroughly - again using hands is preferable
Place plate and heavy item of your choice back on top to provide pressure
Set aside on the counter for another 24 hours.
After 24 hours, drain excess vinegar from the bowl
Dice two cloves of Garlic
Add diced Garlic, three tbsp of Extra Virgin Olive Oil, and 2 tsp of Italian Seasoning to the bowl
Mix thoroughly and use tongs to put in a Mason Jar of your choice
Drizzle one more tbsp of Extra Virgin Olive Oil on top before closing
Refrigerate and Enjoy!