Ingredients:
1 lb eggplants
1/2 cup white vinegar
1/2 cup water
1/4 teaspoon salt
6 garlic cloves
fresh mint or dried oregano or fresh parsley
fresh hot pepper
olive oil
Directions:
Peel eggplant.
Cut the eggplants into thin long strips, like french fries.
Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
Squeeze as much water as you can from eggplant.
Place water and vinegar to boil.
Place eggplant in boiling water for 3 minutes only. Don’t over cook or will be mushy.
Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
Servings: 6
Time preparation: 10 min.
Time total: 13 min.