Pickled White Eggplants with Mint

Appetizers | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can serve it on slices of crispy white bread.

Ingredients

Eggplants - 24 oz
Salt - 1¼ teaspoons
Red Wine Vinegar - 5 tablespoons
Sugar - 1 teaspoon
Garlic - 1 clove
Fresh Mint - 1.2 oz
Olive Oil - 5 fl oz

Step by Step guide

Step 1

Slice the eggplants lengthwise into thin pieces and place them in a colander. Add 1 teaspoon of salt and mix well. Let sit for 30 minutes. Rinse under cold water and dry thoroughly.

Step 2

In a bowl, mix the vinegar, sugar, and 0.25 teaspoons of salt and stir until the sugar dissolves. Add the minced garlic and finely chopped mint.

Step 3

Heat the olive oil in a large skillet over medium heat and fry the eggplants in batches until golden, about 1 minute on each side. Transfer to a paper towel and then to a dish. Drizzle with the vinegar-mint marinade, cover with plastic wrap, and refrigerate for 8 hours.