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.

About Bettina Colonna Essert

Illuminated Magdalene 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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