Vegan Pickled Eggplant Recipe | The Frugal Chef

This vegan pickled eggplant recipe is over the top delicious. It is also quite easy to make and will last you for a few months. Enjoy it on a piece of toast. This is a great way to preserve eggplant. The recipe is below 👇 VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : Pickled Eggplant Recipe - 2 large eggplants 1 TBS salt 2 cups filtered water 2 cups distilled or apple cider vinegar Minced garlic, parsley, basil leaves, oregano or bay leaves (or all) and chili peppers Extra virgin olive oil Jar Peel the eggplant and slice it. You can slice it however you like — strips, rounds, etc — so that it fits your jar. Place the slices eggplant in a colander, over a bowl, and massage in the salt. Allow the eggplant to release it’s liquid for a minimum of 1 to 2 hours. Rinse off the eggplant and get rid of the salt. Let the eggplant drain well. Bring the water and vinegar to a boil. Add the eggplant and cook for 5 minutes. Do not cook it for longer. Remove the eggplant from the vinegar and let it cool down completely. Sterilize the jar by filling it with boiling water. Layer the eggplant with garlic, oregano, herbs of preference and chili pepper until you fill the jar. Pour olive oil into the jar, removing the air bubbles, until the top. Make sure all the eggplant is covered in oil. Put the lid on the jar and place it in the fridge for a week. Enjoy your pickled eggplant with toasted bread or crackers or anything you like! This will last you for about six months in the fridge. Music courtesy of River Lime - San Pancho Breakdown