This easy pickle makes a ready delicious mezze.
Recipe information
Yield
makes 2 quarts
Ingredients
2 pounds eggplants
Salt
1 1/4 cups red- or white-wine vinegar
6 cloves garlic, finely chopped or crushed
1 tablespoon crushed dried oregano
Olive oil
Preparation
Step 1
Peel and slice the eggplants. Arrange them in a sieve or colander, sprinkling each layer with salt. Leave for 1/2 hour to allow the bitter juices to drain away. Rinse off the salt, then poach the slices for 5–10 minutes in boiling vinegar with enough added water to cover, until soft.
Step 2
Drain well, and arrange the slices in layers in a glass jar, putting a little crushed garlic and oregano between the layers. Fill the jar with oil and close it tightly.
Step 3
The eggplants will be ready after about a week and will keep several months.
