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Middle Eastern Pickled Eggplant Recipe

Middle Eastern Pickled Eggplant Recipe

 
Pickled Eggplant
This is a very popular Middle Eastern appetizer. Your family and friends will be amazed by your super-tasty pickled eggplants.

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  • Type
  • Vegetarian
  • Level
  • Medium
  • Prep Time
  • 1 Hour
  • Total Time
  • 2 Weeks
  • Yield
  • 15 Servings
Tools You Will Need:
1 mason glass jar
1 tsp
1 tbsp
1 cup 
Ingredients:
2 pounds of very small eggplants (don’t remove stalks)   
6 cloves garlic, minced
6 cups boiling filter water
1 cup red wine vinegar
2 green hot peppers, minced
3 tbsp kosher salt
3 cups extra virgin olive oil
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Directions:
1. Cook the eggplants in boiling water for 20 minutes.

2. Put the eggplants in a strainer for 5 hours, so that all its juice seeps
out.

3. Place the eggplants on a dry cloth, cover them with another cloth, and
let them dry out for 10 hours.

4. Mix with hot peppers with garlic.

5. Cut a deep notch along the length of each eggplant (leave ½ inch on
 either side uncut)

6. Put 1 tsp of the hot peppers and garlic mixture in the notch of each
eggplant.

7. Pack the eggplants into the jar, add 5 cups of boiled water,
1 cup red wine vinegar and the kosher salt. Cover it all with
olive oil.

8. Close the jar well. The pickling process will take 2 weeks, and then
your pickled eggplants will be ready (don't open jar beforehand, it
will ruin the pickling process)

Best Served With: Hummus Dip

See More: Pickle Recipes  

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