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Eggplant Preserved in oil Recipe

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This recipe for Eggplant Preserved in oil, by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Coleman
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds medium to small eggplants
salt
chopped garlic to taste
chopped fresh mint, handful
chopped fresh oregano, small handful
2 Tbs. wine vinegar
hot pepper flakes to taste
cracked peppercorns

Directions:
Directions:
peel the eggplant and cut into 1/4 inch strips. Salt heavily and toss in a bowl. Let steep for 12 hours in a colander set over a bowl. Sprinkle with a bit more salt halfway through.

Put the eggplant into a clean kitchen towel (2-3 batches) and squeeze thoroughly to remove liquid.
Mix eggplant, herbs, garlic and half the vinegar. Pack the eggplant in layers in a large mason jar, putting the peppercorns and pepper flakes between the layers and press down with a spoon or ladle. Add good virgin olive oil to cover. Keep refrigerated for up to a year.

 

 

 

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