The recipe for italian pickled eggplant is a wonderful and easy recipe to preserve your veggies. You won't need to buy them anymore at the deli store for those overrated prices because with our recipe you'll learn to make them at home in a very easy way.
Peel the eggplants. Then cut them into long stripes 0,6cm thick (about ¼ inch).
Fill a large boiling pot with water. Add 3 tbsp of coarse salt and vinegar. Bring to a boil.
Working in small batches, add eggplants and let them simmer for about 2 minutes.
Place eggplants in a colander to drain them and let them cool down.
Squeeze the eggplants a little using the back of a spoon, don’t do this when they’re still hot or you will mash them.
Working in layers add eggplants to a jar, then some pepper grains, hot chilli peppers, oregano and garlic.
Pour the extravirgin olive oil into the jar filling it completely, press the vegetables to allow oil reach everywhere. Repeat the process until all jars are filled.
Let the jars rest for about 20 minutes, then use a skewer to break the air bubbles that have formed. This is an important step as there shouldn’t be any air gaps that could possible spoil the pickled vegetables.
Close the jars tightly and place them in a dark, cool spot for at least a week before consuming.