Preparation time : 90 min. | Serves 4 small jars
This hot pickled eggplants recipe takes quite more time but can be preserved for several weeks. It can be used in sandwiches and burgers as stuffing ingredient. It is also served with vegetable curry and boiled rice.
Ingredients:
4 eggplants (washed and cut into thick strips)
Coarse salt as needed
2 cup water
1¼ cup white vinegar
½ cup fresh parsley (chopped)
1/3 cup fresh rosemary (chopped)
¼ cup fresh thyme (chopped)
¼ cup thinly sliced garlic
1 tsp crushed red pepper flakes
1 cup olive oil
