Pickled Eggplant in Vinegar and Garlic Draft

Name: Pickled Eggplant in Vinegar and Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 eggplant (3-4 inches (8-10 cm) across); 2 cloves garlic (crushed); ½ cup white vinegar; ⅓ cup olive oil; 2 tbsp chopped parsley; hot chili pepper; 1 tbsp salt (for the cooking water); 1 tsp salt (for the vinegar); ½ cup water (for the vinegar)

Boiled eggplant slices that I soak in hot vinegar with garlic, olive oil and parsley, and keep in the fridge as a tangy salad.

Prep15 min
Cook10 min
Total25 min
KashrutParve

What you need

Amount:×1

How I make it

Slice the eggplant, skin on.
Bring a pot of water with 1 tablespoon salt to a boil, add the eggplant and cook for 8 minutes.
Drain in a colander and rinse with cold water.
Arrange tightly in a glass baking dish and sprinkle the garlic over the top.
In a saucepan, bring the vinegar, 1/2 cup water and 1 teaspoon salt to a boil and pour it right over the eggplant.
Drizzle with the olive oil and sprinkle with the parsley, and the chili if you like.
Refrigerate.

Source: ChefEf (chefef.com)