Pickled White Eggplants with Mint
Appetizers • Italian
Description
You can serve it on slices of crispy white bread.
Ingredients
- Eggplants 25 oz
- Salt 1¼ teaspoons
- Red Wine Vinegar 5 tablespoons
- Sugar 1 teaspoon
- Garlic 1 clove
- Fresh Mint 0 oz
- Olive Oil 5 fl oz
Step-by-Step Guide
Step 1
Slice the eggplants lengthwise into thin pieces and place them in a colander. Add 1 teaspoon of salt and mix well. Let sit for 30 minutes. Rinse under cold water and dry thoroughly.
Step 2
In a bowl, mix the vinegar, sugar, and 0.25 teaspoons of salt and stir until the sugar dissolves. Add the minced garlic and finely chopped mint.
Step 3
Heat the olive oil in a large skillet over medium heat and fry the eggplants in batches until golden, about 1 minute on each side. Transfer to a paper towel and then to a dish. Drizzle with the vinegar-mint marinade, cover with plastic wrap, and refrigerate for 8 hours.
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