Preserved Eggplant

I’m posting this because I don’t want to lose the recipe. It sounds good. I’ll follow the directions and then freeze the results. Will post once I know how it tastes.

PRESERVED EGGPLANT IN OLIVE OIL (Makes 2 quarts) (click link for original recipe as I found it.)

5-6 pounds medium eggplants
1/3 cup coarse sea salt
6 cups white wine vinegar
about 4 cups extra-virgin olive oil
4 tsp coriander seeds
8 dried hot chilies

Slice the eggplants into 1/2″ rounds and toss in a large bowl with the salt. On a large work surface covered with paper towels, spread the slices out in a single layer, cover with more paper towels, and with down with a large cutting board or baking sheets. Let the eggplant sweat for at least 1 hour.

In a large nonreactive saucepan, bring the vinegar to a boil. Add the eggplant slices, bring back to a boil, and simmer for 5 minutes. Drain the eggplant and pat dry.

Pour 1/2″ olive oil in each of four sterilized 1 pint jars and divinde the eggplant rounds among the jars. Add 1 tsp corancer seeds and 2 chilies , diced, to each jar. Add enough remaining oil to fill each jar.

Seal the jars and store them unopened, in a cool dark place for at least 1 week before eating. Once the jars are opened, be sure that the eggplant rounds remain immersed in oil to prevent spoiling.

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About Blue Eagle Dreamer

Shamanic High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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