I cannot remember where I have this recipe from.  It is very easy to do and you don’t need to measure anything. Some people asked me to share it so here it is 🙂

Pickled Eggplant

  1. Wash the eggplant. You can peel it if the skin is very thick. Cut it in about 1 cm or 1/2 inch thick sticks. Place in a colander, sprinkle generously with salt and mix it through with your fingers. Place a plate on top of the eggplant, weight it all down and leave for at least two hours to get the moisture out.
  2. Bring to boil 1:1 water and white! vinegar. Add eggplant in batches and boil for only ONE minute! Take it out and place on a tray lined with a paper towel in one layer only and wait
  3. Cut garlic and chili in small pieces. Combine it all gently in a bowl with eggplant and sunflower oil. Don’t use olive oil or coconut oil as it gets solid by cold temperatures and this is not what you want!
  4. Move the mixture into sterilized jars, top with sunflower oil, close the jars and leave in pantry or cupboard for at least two weeks.
  5. After opening the jar, keep in fridge.
  6. Enjoy!

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