Description
A tangy and flavorful recipe for spicy pickled eggplant that is perfect as a side dish or appetizer.
Ingredients
Scale
- 2 large eggplants
- 4 cloves garlic, sliced
- 1 bay leaf
- 1 teaspoon sweet paprika
- ¾ cup white wine vinegar
- ¾ cup water
- ⅓ cup olive oil
- Salt to taste
- Black pepper, whole or ground, to taste
Instructions
- Prepare the eggplants: Peel the eggplants and cut them into thin strips or rounds. Place them in a bowl with salt and let them rest for 30 minutes to remove bitterness. Rinse and drain well.
- Cook the eggplants: In a pot, bring salted water to a boil and cook the eggplants for 3-4 minutes. Drain and set aside.
- Make the pickling liquid: In a skillet, heat the olive oil and sauté the garlic with the bay leaf, being careful not to burn them. Add the paprika, vinegar, water, salt, and pepper. Bring to a boil and let simmer for 2 minutes.
- Marinate: Place the cooked eggplants in a glass container and pour the hot pickling liquid over them, ensuring they are fully submerged.
- Rest: Allow to cool, cover, and refrigerate for at least 24 hours to absorb the flavors.
Notes
- For extra heat, add a pinch of red pepper flakes to the pickling liquid.
- Experiment with different herbs like thyme or oregano for a unique flavor twist.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: varies
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg