Marinated Eggplants: A Simple and Delicious Recipe

Marinated eggplants are a delightful addition to any meal. This simple method is just one of many variations out there! In this guide, I’ll walk you through a two-day process to create these tasty treats step by step.

Ingredients for One Small Jar

• 1 large eggplant
• 1 jalapeño pepper
• 1 habanero pepper
• Chili flakes
• Oregano
• Sea salt
• Basil leaves
• White wine vinegar (or vinegar of choice)
• Water
• Olive oil (or oil of choice)
  
  

Directions for Day 1

1. Rinse and Dry the Eggplant
   Start by rinsing and drying the eggplant thoroughly.
   
   
2. Prepare the Eggplant
   Peel the skin off the eggplant and slice it into julienne strips.

   

   
   
3. Salt the Eggplant
   Place the thinly sliced eggplants in a colander. Sprinkle each layer generously with your choice of salt (I used sea salt). Make sure to have a bowl underneath to catch all the liquid!

   

   
   
4. Weight the Eggplants
   Place a plate or any clean, sanitary weight on top of the eggplants. This will help them release moisture with the added salt. It’s best to leave them in the fridge overnight, or for a full 24 hours.

   

   
   

Directions for Day 2

1. Check the Liquid
   After a night in the fridge, you’ll see all the liquid released from the eggplants! To remove any excess liquid, squeeze them by hand or use a potato ricer. Transfer the squeezed eggplants to a clean bowl.

   

   
   
2. Prepare the Vinegar Mixture
   Bring equal parts of vinegar and water to a boil. Remove from heat and add the eggplants to the pot. Let them soak for at least two hours to absorb the flavor.

   

   
   
3. Strain Again
   Once the eggplants have soaked, strain them again by squeezing with your hands or using a potato ricer.

   

   
   
4. Season the Eggplants
   Now it’s time to season! Add your favorite spices—go wild! I added oregano, chili flakes, sliced jalapeños, and habanero peppers. Drizzle with olive oil to coat and toss everything together.

   

   
   
5. Fill the Jar
   Take your clean and sterilized jar and begin to fill it up. Every now and then, add some basil leaves and more sliced peppers if desired! Fill to the top, then pour olive oil over the eggplants, ensuring they are fully submerged. Press down with a spoon if needed. Add a bit more seasoning on top, and you’re done!

   

   
   

Enjoying Your Marinated Eggplants

There you have it! A very simple yet incredibly tasty dish that’s worth every second spent making it at home.

Storage Tips

If you’re using good quality olive oil, it may solidify in the fridge. This is perfectly normal! Just bring it to room temperature before use or run the jar under hot water for a few seconds.

Also, when consuming the eggplants, ensure they are fully covered with oil. If they aren’t, they may spoil. Keep them submerged and top off with extra oil if needed!

Don’t Waste That Flavor!

Once the eggplants are gone, don’t toss out the oil! That flavorful oil can be used as a base for pasta or drizzled over a delicious panino. Yum, right?

Thank you so much for viewing this recipe! As always, continue to love what UEAT inspires in your kitchen.

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