Amazing Eggplant

 Pickled Eggplant

3 small-med sized Eggplant -sliced into strips

Kosher salt

1 Cup white Vinegar

2 1/4 cup Water

4 cloves Garlic, sliced into thin strips

2-4 dried hot Peppers, chopped

1 Tbsp Oregano-dried

1 Tbsp. Basil-dried

Extra virgin Olive oil

Sterilize a medium sized jar.  

Place eggplant in a colander with paper towels on the bottom.

Sprinkle a generous amount on the eggplant, tossing, salting it all well.

Place a plate ontop of it with some sort of weight to press it down.

Let is sit 30 minutes.

Place Vinegar and water in a medium sized pot and bring to a boil.

After 30 minutes, rinse the eggplant with water until twice to rinse off most of the salt. Squeeze dry with your hands and add it to the vinegar, Simmer the eggplant about 10 minutes in the vinegar/water until the strip are tender but not mushy..

Stain and squeeze dry. Toss the eggplant with the basil, oregano, and pepper flakes.

layer in a jar, adding olive oil as you go and top with a 1/4 to 1/2 inch of oil.

Seal and place in the fridge for 7 days to marinate. 

Eat within 2 weeks.

My favorite way to Enjoy this is on n a good cracker topped with vegan goat cheese