Marinated Eggplant

One of the greatest starters ever. We love to serve it on home-baked bread or on a salad to add texture and spice.

Makes 1 quart jar

Ingredient List: 

1 large globe eggplant, peeled and cut into fine julienne

Marinade:
½ cup apple cider vinegar
½ cup Extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon chili flakes (or more if you like spicy)
1 clove garlic, crushed
1 teaspoon dried oregano
¼ cup chopped flatleaf parsley

Step By Step Instructions: 

Bring 2 quarts water to the boil with ¼ cup apple cider vinegar. Cook eggplant for 2 minutes. Transfer to a fine mesh colander and press with a plate and a light weight for 15 minutes.

Make marinade while eggplant drains.

Mix together well and transfer to a glass jar. Chill. Allow about an hour before serving.

This will keep for at least a month in the fridge.