Prep 30 mins
Cook 2 hrs
This is a recipe I managed to adopt. It is a Brazilian appetizer. adopted/2006
- 3 medium eggplants
- 1⁄4 cup kosher salt
- 2 cups water
- 1 cup white vinegar
- 1⁄4 cup olive oil (Spanish is best and gives the most authentic flavor)
- 3 tablespoons dried oregano
- 3 cloves chopped fresh garlic
- 1⁄2 cup onion, chopped (optional)
- Peel eggplants and finely chop – use a knife, not a food processor.
- Place chopped eggplant in a colander – it should almost fill a standard size colander – it seems like a lot but it will reduce by about two thirds.
- Toss with salt and let it sit for about 2 hours until it is soft and the water has been released form the eggplant – you can check by squeezing a piece between your fingers – press the eggplant down to release all of the liquid.
- Bring 2 cups water and one cup white vinegar to a boil in a pan large enough to hold the eggplant.
- When the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
- Drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
- Season with olive oil and oregano.
- Chill for best flavor.
- Serve at room temperature.