Dinner-Ready Pickled Eggplant Recipe

About this recipe

A tangy and flavorful pickled eggplant dish perfect for dinner. This eggetarian recipe is layered with garlic and hot pepper, making it a versatile addition to sandwiches or as a side dish.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 100 G Jumbo Garlic 100g
• - Jalpur Crushed Red Chilli Pepper Flakes
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 100G Terre Exotique Winemaker'S Salt, 100G
• 500 Ml Forvm Chardonnay Vinegar, 500Ml
• - Ktc Vegetable Oil

Instructions

1. 1. Scrub the eggplant and slice it into 1/2-inch slices or thinner.
2. 2. Sprinkle 1 tablespoon of salt on both sides of each slice and stack them together in a bowl. Let them sit overnight to draw out moisture.
3. 3. The next morning, squeeze out as much juice as possible from the eggplant slices.
4. 4. In a large pot, bring 500 ml vinegar and 500 ml vegetable broth to a boil.
5. 5. Add the eggplant slices to the boiling liquid, ensuring they are fully submerged. Keep the liquid boiling and cook until the eggplant is tender, testing with a fork, about 5-7 minutes.
6. 6. Remove the eggplant slices and lay them out on a clean cloth to cool completely. Do not overlap the slices.
7. 7. Once the eggplant is cool, start packing it into a sterilized jar. Begin with a layer of oil, followed by a few slices of garlic, a pinch of hot pepper flakes, and a layer of eggplant.
8. 8. Repeat the layering process, ensuring each layer is covered with oil, until the jar is full. Make sure the top layer is completely submerged in oil.
9. 9. Seal the jar tightly and store it in the refrigerator. Allow the flavors to meld for at least 24 hours before serving.
10. 10. Serve as a side dish or use as a filling for sandwiches. Enjoy your tangy pickled eggplant!