Marinated Eggplant With Garlic
A bright and delicious marinated eggplant spread, similar to a pickle, is perfect for serving on fresh bread or crackers.
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Instructions
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Peel and cut eggplant into 3x1/2-inch sticks.
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Toss the eggplant sticks with salt, then place in a colander and drain for at least 4 hours or overnight; refrigerate if draining overnight.
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Squeeze the drained eggplant vigorously in a clean towel to remove remaining liquid.
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Bring water and vinegar to a boil in a medium saucepan, then add eggplant and cook until tender, 5 to 8 minutes.
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Drain the cooked eggplant in a colander, weigh it down with a plate, and let drain for at least 4 hours or overnight; refrigerate if draining overnight.
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Vigorously squeeze small handfuls of eggplant in a clean towel to remove as much liquid as possible.
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In a large bowl, combine the eggplant with garlic, chile flakes, herbs (if using), and 3/4 cup olive oil.
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Transfer eggplant to a 1-quart jar, cover completely with additional olive oil, and chill overnight before serving.