Italian Marinated Eggplant (Aubergine)

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“These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.”
READY IN:
13mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel eggplant.
  2. Cut the eggplants into thin long strips, like french fries.
  3. 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.
  4. Squeeze as much water as you can from eggplant.
  5. Place water and vinegar to boil.
  6. Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
  7. 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.
  8. 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!

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