Close
Ingredients
| eggplants: 2 lbs |
| olive oil: 2 cups |
| red wine vinegar: 3/4 cup |
| red pepper flakes: 3 Tbl (crushed) |
| garlic: 5 cloves (minced) |
| salt: 2 1/2 tsp |
| dried oregano (ground): 2 1/2 tsp |
Marinated Eggplant
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
5 min -
Servings
5 serving(s)
Tags
- Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
- Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
- Pack into small Ball canning jars and process in a hot water bath for 5 minutes.