Prep 20 mins
Cook 5 mins
Easy to make, great for sandwich, appetizer or condiment with meats or poultry.
- 500 g baby eggplants
- 250 ml white vinegar
- 250 ml water
- 3 garlic cloves, minced
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon chili flakes (can add more if you like hot)
- olive oil (olive oil is preferred) or vegetable oil (olive oil is preferred)
- Wash and cut eggplants across in circles of about 1cm (10mm) in width. (They might start turning dark in colour once cut, but don't worry about it, it's normal.).
- Mix water and vinegar in a pot and get it to a boil. Once it's boiling, cook eggplants in batches for about 5 minutes. Remove and place them on a paper towel to drain and cool off.
- Once they've cooled place them in a jar with a sealed lid. Add the seasonings. Cover with oil and screw on the lid. Turn the jar around so the ingredients spread evenly inside the jar.
- Can be kept in fridge for up to 3 weeks.
Hi John, Here is what I found on the net regarding your case of the "blues:" Users of bottled garlic in vinegar are occasionally alarmed to find that the product has turned green or blue-green. These colour changes do not make the product unsafe but are obviously undesirable. The problem of garlic changing colour is associated with the addition of acid which changes the normal pH of the product. This is precisely what is required to ensure that the garlic remains safe but the change in acidity brings about chemical changes in pigments in the garlic. All plant materials contain various pigments some of which change colour as the pH of the plant tissue is changed by the addition of vinegar or other acids. The most common of these pigments are the anthocyanins which may be blue, colourless or red depending on the pH. These pigments may be involved in some colour changes observed in preserved garlic but American scientists have identified another more general explanation. Certain amino acids, natural components of foods, are responsible for many of the pigment characteristics of the onion family which includes garlic. The American scientists have shown that the outstanding difference in composition between garlic which turns green and garlic which does not is the presence of much higher levels of one particular amino acid in the green garlic. It is not possible to tell by looking at untreated garlic whether it is likely to become green on crushing and acidification. However the work reported indicates that if garlic bulbs are stored for four weeks at a temperature above 23°C prior to processing, the production of the green pigment is prevented. -Dr. T.
My Gram always seemed to have an unending supply of this as everyone loved it.Here are some changes.She didn't mince the garlic,just used small cloves or cut them in half .She cut the eggplant into almost slivered strips and also added a very small amount of slivered pieces of onions.I think my Dad's favorite sandwich in the world was Sopressato and marinated eggplant on good Italian bread.Now I've made myself hungry.
My garlic stayed its proper color. I think this is a delicious recipe but worry just a bit about all that olive oil. Yeah, I know it's good for you, but at 9 calories a gram! Anyway, I made it, I ate (some) of it and I loved it. Thanks. (I will continue to eat it, not to worry.)