Beringela Curtida

Name: Beringela Curtida
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 cups
Ingredients: 3 medium eggplants; 1/4 cup kosher salt; 2 cups water; 1 cup white vinegar; 1/4 cup olive oil (Spanish is best and gives the most authentic flavor); 3 tablespoons dried oregano; 3 cloves chopped fresh garlic; 1/2 cup onion, chopped (optional)

Submitted by katie in the UP

"This is a recipe I managed to adopt. It is a Brazilian appetizer. adopted/2006"

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photo by justcallmejulie

Ready In:: 2hrs 30mins
Ingredients:: 8
Yields:: 4 cups

ingredients

3 medium eggplants
¹⁄₄ cup kosher salt
2 cups water
1 cup white vinegar
¹⁄₄ cup olive oil (Spanish is best and gives the most authentic flavor)
3 tablespoons dried oregano
3 cloves chopped fresh garlic
¹⁄₂ cup onion, chopped (optional)

directions

Peel eggplants and finely chop – use a knife, not a food processor.
Place chopped eggplant in a colander – it should almost fill a standard size colander – it seems like a lot but it will reduce by about two thirds.
Toss with salt and let it sit for about 2 hours until it is soft and the water has been released form the eggplant – you can check by squeezing a piece between your fingers – press the eggplant down to release all of the liquid.
Bring 2 cups water and one cup white vinegar to a boil in a pan large enough to hold the eggplant.
When the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
Drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
Season with olive oil and oregano.
Chill for best flavor.
Serve at room temperature.