Pickling preserves foods by immersing it in a highly acidic solution. This solution usually consists mostly of vinegar, but it is also possible to pickle by fermenting with salt. The acidic pH level prevents bacteria growth and lengthens the life of the food.
Eggplant is one of many vegetables that are pickled. Use these steps to pickle your eggplant.
This 'ible is about grilling the aubergine and tossing with a vinegar based marinade with Italian seasoning. Preserved in sealed container will keep the pickle for long.
Step 1: Ingredients
Preparation Time: 5 minutes
Cooking Time - 20 minutes
2 tablespoons kosher salt
1/2 cup extra-virgin olive oil
1 tablespoon sugar
4 cloves garlic, minced
2 tablespoons white wine vinegar
2 teaspoons Redchili flakes
1 tablespoon Italian Seasoning
Step 2: Slice
Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. Add salt and toss the eggplant in it. Let is rest for 15 minutes.
Step 3: Rinse and Dry
Rinse and dry the eggplant well with a paper towel.
Step 4: Toss
Toss with 2 tablespoons of the olive oil and a pinch of pepper.
Step 5: Marinade
While grilling, prepare the marinade. Whisk the sugar, and garlic into the vinegar, whisk in the Red chili flakes and remaining olive oil. Add the Italian seasoning and check for salt and pepper.
Step 6: Grill
I grilled the aubergine in an oven. Preheat the oven at 180 degree Celsius. Line the aubergine onto the grill and grill it for 10 minutes. In between when one side has got the grill mark, turn the slices over to the other side and grill.
When both the sides are done remove from the oven.
Step 7: Preserve
When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade. Let the eggplant cool to room temperature and serve.
How to preserve the pickle:
- Refrigerate in a sealed container
- Store the pickled eggplant in a cool, dark environment.