Pickled Eggplant

Recipe by MsPia
READY IN: 50mins
SERVES: 8-10




  • Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
  • In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
  • Mix with aji molido, oregano, and basil.
  • Put on jars with one laurel leaf on each jar and cover with olive oil.
  • Store for at least a week before using.
  • For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.