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“This is a recipe I managed to adopt. It is a Brazilian appetizer. adopted/2006”
2hrs 30mins
4 cups

Ingredients Nutrition


  1. Peel eggplants and finely chop – use a knife, not a food processor.
  2. 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.
  3. 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.
  4. Bring 2 cups water and one cup white vinegar to a boil in a pan large enough to hold the eggplant.
  5. When the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
  6. Drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
  7. Season with olive oil and oregano.
  8. Chill for best flavor.
  9. Serve at room temperature.

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