How to make it

  • 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.
  • Make sure to keep some out for supper!

Reviews & Comments 7

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  • ayeyerma 4 years ago
    Me again x
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    " It was excellent "
    unicorn4 ate it and said...
    Sounds fantastic, cant wait to make it. Thank You
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  • mystic_river1 7 years ago
    Yep Nonnas are great... glad I made you happy!
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    " It was excellent "
    flavorsofitaly ate it and said...
    I can't believe it - this is just like my Nonna's pickled eggplant recipe! I've been looking for it for years, as I couldn't remember the ingredient measurements. I can't wait to make some - thank you so much!
    Was this review helpful? Yes Flag
    " It was excellent "
    tomatobaron ate it and said...
    Absolutly delicious, I looooove eggplant and this pickling recipe is perfect. Love the subtleness of the mint.
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  • shirleyoma 7 years ago
    Ohhhhhhh I love eggplant, this sounds so easy! Gotta try it, thank you for the post..
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  • shirleyoma 7 years ago
    Ohhhhhhh I love eggplant, this sounds so easy! Gotta try it, thank you for the post..
    Was this review helpful? Yes Flag

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