- 2 pounds eggplant
- 1/4 cup fine sea salt
- 1 cup distilled white vinegar (or cider vinegar)
- 5 cloves garlic
- Optional: 1/2 teaspoon red chile flakes
- Optional: 1 tablespoon rosemary (or thyme, mint, or oregano)
- 1 1/2 cups extra virgin olive oil
- Peel eggplant and cut into 3-inch-long but 1/2-inch-thick square sticks. Toss with salt, set in a colander over a bowl or in a sink, and let sit and drain for at least 4 hours and up to overnight (if overnight, cover and chill).
- Squeeze as much of the remaining liquid out of the eggplant as possible by squeezing small handfuls of it. Bring 2 cups water and the vinegar to boil in a medium saucepan. Add eggplant and cook until tender, about 3 minutes.
- Drain eggplant in a colander, set a plate on top to weigh it down, and let drain for several hours and up to overnight (if overnight, cover and chill).
- Again, squeeze small handfuls of the eggplant to remove as much liquid from it as possible.
- In a large bowl, toss eggplant with garlic, chile flakes and herbs, if using, and 3/4 cups of the olive oil.
- Transfer eggplant to a 1-qt. jar, add enough olive oil to cover, cover with a kid, and chill overnight. Bring to room temperature to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||93 g|
|Saturated Fat||17 g|
|Unsaturated Fat||62 g|
|Dietary Fiber||8 g|