Pickled Eggplant: A Deliciously Eastern Flavor Delight
Ingredients:
2 medium eggplants, sliced into rounds
1/2 cup white vinegar
1/2 cup olive oil
2 cloves garlic, sliced
1/2 tsp chili flakes (optional)
1 tsp dried oregano
1 tbsp salt
1 tsp sugar
1/4 tsp black pepper
Directions:
Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to release excess water. Rinse and pat dry with paper towels.
Heat the olive oil in a pan over medium heat and fry the eggplant slices in batches until golden and soft. Place them on a paper towel-lined plate to drain.
In a separate saucepan, combine vinegar, garlic, chili flakes (optional), oregano, sugar, and black pepper. Bring to a simmer over medium heat.
Place the fried eggplant slices in a glass jar and pour the hot pickling liquid over them. Make sure the eggplant is fully submerged.
Let the jar cool to room temperature, then seal it and refrigerate for at least 2 days. These pickled eggplants are great as a snack or an appetizer, and they pair beautifully with Mediterranean dishes!