Prep 10 mins
Cook 3 mins
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
- 1 lb eggplant
- 1⁄2 cup white vinegar
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- 6 garlic cloves
- of fresh mint or dried oregano or fresh parsley
- fresh hot pepper
- olive oil
- Peel eggplant.
- Cut the eggplants into thin long strips, like french fries.
- Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
- Squeeze as much water as you can from eggplant.
- Place water and vinegar to boil.
- Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
- Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
- Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
This was a treat in our household growing up in Brooklyn. The best were made by our neighbor Antoinette who added large hot peppers to the mixture and was also wonderful to add to a salad or in a salami sandwich. Great memories!
Wonderful, brings back memories. My grandmother made this often for us with homegrown eggplant. I left out the mint put in oregano and a little more olive oil. Makes a great topper for a sandwich or wonderful in an antipasto try. Thank you.