Pickled Eggplant Recipe
"The key for this pickle is to let it age gracefully: The longer the eggplant sits in the marinade, the more the flavors meld and mellow. While 3 days is the shortest recommended time, we’ve enjoyed this crostini topper for up to 10 days. Game plan: Keep the pickled eggplant refrigerated in an airtight container. Because of all the olive oil in the marinade, the mixture will solidify in the fridge. To serve, just remove the eggplant from the refrigerator at least 30 minutes ahead and let it come to room temperature so the oil liquefies again. This recipe was featured as part of our Christmas Day Feast, Italian Style menu...."
INGREDIENTS
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5 cups eggplant
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1 tablespoon kosher salt
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1 cup white wine vinegar
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1 teaspoon red pepper flakes
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1 1/4 cups olive oil
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3/4 cup red bell pepper
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6 garlic cloves
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1 tablespoon oregano
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Optional spices:
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½ tbsp fenugreek seeds
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½ tbsp cumin seeds
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2 inches ginger, minced
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1½ tbsp turmeric 6 – 10 curry leaves
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