How to make it

  • Preparation:
  • In large bowl, slice 3 eggplants (without skin), to resemble short shoestring potatoes. Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours.
  • Combine vinegar and water in a non reactive saucepan, and bring to a rolling boil. Add eggplant, and boil for 2-3 minutes. Cool, drain in colander.
  • Then, put in large bowl mixed with 1 cup olive oil, 3/4 cup white vinegar, 1 1/2 cups white vinegar, 6 garlic cloves sliced. chopped celery stalks and dried oregano. Mix well and put into Mason Jars and refrigerate. Let marinate for one whole week before eating!!!!
  • Notes: Poke handle of wooden spoon into jars to get out air bubbles, before sealing jars.
  • Store in fridge, but remove 15 minutes before, so they'll come to room temp. before eating.
  • Generally served in an antipasta, but can be added to any salad, or cold sub.

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  • chuckieb 3 years ago
    Wow! These look very nice. Neat idea! Thanks!
    Was this review helpful? Yes Flag

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