badjak
Veteran
It's one of those recipes with no or very rough amounts. It's more off a process than anything.
Pics are in the next post
This recipe is very much based on what karadekoolaid posted in another thread, combined with internet info and my own interpretation.
The recipe may change as I haven't tasted it yet.
"They" say it "should" stay for a month before tasting.
Another reason to be careful with amounts
Ingredients
egg plants (4 small ones)
salt (couple of tablespoons)
vinegar (I used white wine vinegar here)
oregano (dried, 1 tablespoon)
pepper (I used coarse crushed white peppercorns, about 1 tablespoon)
garlic (8 cloves)
oil
Slice the eggplant, put in a bowl and mix with salt to draw out the eggplant juices.
I sliced in rounds and I did not peel the eggplant
Leave to stand for 24 hours
Give it a quick rinse to get ride of some of the salt
Drain and press out as much liquid as you can. Then wait and press out some more (repeat)
Cover with vinegar
Leave to soak for 24 hours (I added the peeled garlic cloves at this step, but they could be added later)
Drain well (but no need to get rid of the last bit of vinegar) (I like sour)
Mix the eggplant slices with pepper, oregano and garlic
Eyeball the amount and grab the right amount and size of jars.
Divide eggplant mixture over the clean jars
Cover in oil and close. Leave to stand for 1 month before using.
I used olive oil for one, cold pressed peanut oil for the other and sunflower oil for the last one.
I'll have to report back on my preference
Edit (15 feb 2025)
I've been going through a lot more info and recipes and it probably would be better to sterilise this in a waterbad. It's plenty acidic, so no need for pressure canning. Opinions seem to differ a lot!
Pics are in the next post
This recipe is very much based on what karadekoolaid posted in another thread, combined with internet info and my own interpretation.
The recipe may change as I haven't tasted it yet.
"They" say it "should" stay for a month before tasting.
Another reason to be careful with amounts
Ingredients
egg plants (4 small ones)
salt (couple of tablespoons)
vinegar (I used white wine vinegar here)
oregano (dried, 1 tablespoon)
pepper (I used coarse crushed white peppercorns, about 1 tablespoon)
garlic (8 cloves)
oil
Slice the eggplant, put in a bowl and mix with salt to draw out the eggplant juices.
I sliced in rounds and I did not peel the eggplant
Leave to stand for 24 hours
Give it a quick rinse to get ride of some of the salt
Drain and press out as much liquid as you can. Then wait and press out some more (repeat)
Cover with vinegar
Leave to soak for 24 hours (I added the peeled garlic cloves at this step, but they could be added later)
Drain well (but no need to get rid of the last bit of vinegar) (I like sour)
Mix the eggplant slices with pepper, oregano and garlic
Eyeball the amount and grab the right amount and size of jars.
Divide eggplant mixture over the clean jars
Cover in oil and close. Leave to stand for 1 month before using.
I used olive oil for one, cold pressed peanut oil for the other and sunflower oil for the last one.
I'll have to report back on my preference
Edit (15 feb 2025)
I've been going through a lot more info and recipes and it probably would be better to sterilise this in a waterbad. It's plenty acidic, so no need for pressure canning. Opinions seem to differ a lot!
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