½ c. Coarse Salt
3 to 4 Eggplants
3 Hot Cherry Peppers (cleaned and sliced)
Frantoio Unfiltered Extra Virgin Olive Oil
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2 c. Vinegar
2 c. Water
4 Cloves Garlic (peeled and sliced)
2 - 4 Fresh Mint Leafs, Finely Chopped
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Peel the eggplants, and slice thinly lengthwise. Slice again into thin ribbons. Place in a colander, layering with coarse salt. Place a pan under colander, a weight on top and leave to drain for 24 hours. Drain the liquid from the pan and rinse the eggplant.
Mix one part vinegar with two parts of water in a large pot. Bring to a boil, and drop the eggplant into the vinegar mixture. Let sit 3 minutes and then drain, squeezing excess moisture from the eggplant.
Once the eggplant is almost dry, place in a large bowl with the sliced garlic, hot cherry peppers and mint. Mix in enough oil to coat well and then pack into hot sterilized jars, leaving a little headspace. Pour a little extra oil on top, and poke with a wooden spoon handle to remove trapped air. Seal with hot sterilized lids.
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