Marinated Eggplant
August 7, 2017

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.