Ingredients
- medium eggplants
- /2 cup coarse salt
- tablespoons white vinegar
- cups extra virgin olive oil
- head of garlic, cloves peeled and chopped
- teaspoon red pepper flakes
- tablespoons chopped fresh oregano
- /2 teaspoon sea salt
Instructions
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Step 1
Start the night before: peel the eggplants and cut them into strips like shoestring fries. Toss with coarse salt in a large bowl, then layer them between dinner plates set upside down in the sink, pressing down firmly with a weighted stock pot. Let them drain overnight. Next day, fill a bowl with ice water. Briefly rinse each handful of eggplant strips, then squeeze dry and place into a clean bowl. Mix in the vinegar and let rest 15 minutes. Meanwhile, heat a splash of olive oil in a skillet over medium heat. Add the garlic, red pepper flakes, oregano, and sea salt, cooking just until fragrant—don’t let the garlic brown. Set aside to cool. Give the eggplants one last firm squeeze (this prevents a pickle taste), then combine with the garlic mixture and the remaining olive oil. Pack tightly into sterilized jars, topping off with any oil left in the bowl. Seal and refrigerate for at least a month before serving.