Pickled Eggplant
Pickled Eggplant
Rating: (1 rated)
  • 1/4 cup (60 ml) olive oil
  • 8 cloves garlic, peeled and halved
  • 1/2 sprig fresh rosemary
  • 1 yellow bell pepper, cut into 16 cubes
  • 1 red bell pepper, cut into 16 cubes
  • Salt and pepper
  • 4 small Italian eggplants, about 6 oz (175 g) each
  • 3/4 cup (180 ml) balsamic vinegar
  • 6 cups (1.5 litres) water
  • 2 sprigs fresh thyme
  • 3 bay leaves
  • Preparation
  • In a small saucepan, heat the oil. Add the garlic and rosemary. Simmer for about 10 minutes. Add the peppers and cook for 5 minutes. Season with salt and pepper. Strain. Keep the peppers, oil and garlic.
  • Place the whole uncut eggplants in a saucepan. Add the reserved peppers and garlic, balsamic vinegar, water, thyme, and bay leaves. Season with salt and pepper. Bring to a boil, reduce the heat and simmer for 40 minutes. Strain. Discard the liquid, thyme, garlic, and bay leaves. Let cool.
  • Cut the eggplant in half lengthwise, and then into average size pieces. Place the eggplants and peppers in a bowl. Drizzle with the reserved oil. Season with salt and pepper. Let cool. Serve as an appetizer at room temperature. Store in the refrigerator.
  • Description
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