This recipe, adapted from Linda Ziedrich’s The Joy of Pickling, was worth repeating as the summer heat wore on and the littleGrasse eggplant bounty kept a-comin’.
Some words of advice: take time to fully drain the eggplant. After cutting corners my second go-around, I was stuck with a spongy end product. Properly drained, pressed and marinated, the eggplant becomes silky and tender.
We’ve enjoyed keeping a jar on hand to add to salads or as an easy side dish.
Ingredients
1 1/2 pounds eggplant
2 teaspoons salt
1/2 cup rice vinegar (red or white wine vinegar would also be delicious)
6 garlic cloves, sliced to 1/8 inch
1 teaspoon hot pepper flakes
10-20 basil leaves
Olive oil as needed
Preparation
- Peel eggplant and slice into 1 inch squares, 1/4 inch thick. Toss with salt and transfer to a colander. Using an upside down plate and a pot of water, create a press to squeeze liquid from the eggplant. Let drain, weighted, for 6-12 hours.
- Transfer eggplant into a large mixing bowl, pressing the pieces between your palms to remove excess moisture as you go. Toss with vinegar, garlic and pepper flakes. Let stand for an hour, giving the occasional stir.
- Pack the mixture into a wide-mouth pint jar, layering with basil leaves. Add any remaining liquid and enough olive oil to generously submerge the mixture. Cap and refrigerate.
- The eggplant is most delectable after spending a few days marinating in the fridge. If the oil is absorbed during this process, replenish to keep the eggplant submerged.
Notes
Yield: about 1 pint
Keeps refrigerated for several weeks.