Hot Pickled Eggplants

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Hot Pickled Eggplants

 

4 eggplants, washed

Coarse salt as needed

2 cups water

1 1/4 cups white wine vinegar, divided

1/2 cup freshly chopped parsley

1/3 cup freshly chopped rosemary

1/4 cup freshly chopped thyme

1/4 cup thinly sliced garlic

1 teaspoon crushed red pepper flakes

1 cup olive oil

 

Begin by cutting the eggplants into 1/4-inch thick slices and cut each slice

into 1/4-inch thick strips. Place the eggplant strips in a colander and sprinkle

with coarse salt. Place a plate on top of the eggplant, place the colander in

the sink, place a few heavy cans on top of the plate, and leave the eggplant to

drain for 1 hour.

Using your hands, squeeze the eggplant to remove as much of the bitter juices as

possible. In a large pot, combine the eggplant, water, and 1 cup vinegar, and

bring to a boil. As soon as it boils, remove from heat, set aside, and allow the

eggplant to cool in the liquid.

Using your hands, squeeze the eggplant to remove as much of the cooking liquid

as possible. Transfer the eggplant to a bowl. Add the herbs, garlic, and pepper

flakes, and toss gently. Add the remaining vinegar and olive oil, and toss

gently to combine.

Sterilize four 8-ounce jars and their lids by boiling them in a large pot of

water for 15 minutes. Using tongs, remove the jars and lids from the water and

place on a dry surface.

Evenly divide the eggplant mixture among the four jars. Pour extra olive oil on

top to ensure that they are thoroughly immersed. Wipe clean the rims of the jars

and seal with their lids. Label and date the jars.

Place the jars in the refrigerator and allow to marinate for several weeks

before using. Store in the refrigerator and add additional olive oil to the jar

after each use as needed. Serve as part of an antipasto platter, add to salads

or sandwiches, or on bread.

Makes 4, 8-ounce jars.