This is a great recipe to make at the end of summer when eggplants are
flourishing in the garden. This tasty pickled eggplant relish makes a nice side dish relish,
or a nice addition to an antipasti tray.
Peeled, Sliced Garlic Cloves
Fresh Mint, Finely Chopped
Peel the eggplants, and slice thinly lengthwise. Slice again into thin ribbons. Place in a colander,
layering with coarse salt. (Use a handful for 3-4 eggplants). Place a weight on top and leave to drain for 24 hours.
Drain 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 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.
Nonna Lina ~ 2003