4 small eggplants (about 1.25 pounds) peeled and cut into thin strips
32 oz. good cider vinegar or white wine vinegar
Kosher Salt
2 cloves garlic, minced
1-2 crushed bay leaves
1 tsp chopped fresh oregano (do not use dried)
3 Tbls extra virgin olive oil
1 whole bay leaf plus additional oil
1/4 tsp. crushed red pepper flake (optional)
Instructions
Place sliced eggplant in large dish and sprinkle
generously with kosher salt. Place a plate and a
weight over the top to release as much liquid as
possible from the eggplant. Let sit for about 30
minutes. Drain and wring out all moisture in a
clean dish towel.
Place eggplant back in dish and cover with vinegar.
Soak for 4 hours. Drain and wring out moisture in
a clean dish towel.
Place eggplant in a bowl. Add garlic, oregano,
crushed bay leaf, red pepper flake, 3 Tbls. olive
oil, and salt and pepper to taste. Stir to
combine.
Place in pint jar. Cover with additional oil as
needed and top with whole bay leaf. Process for
15-20 minutes in hot water bath or eat within 3
weeks. Wait at least three days before eating to
allow flavors time to develop.
Originally Submitted
9/27/2014
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