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Monday, May 20, 2019

Opinions > Cooking in the Country

Pickled Eggplant

May 9, 2019

By Claire Stabbert - columnist

By: Claire Stabbert | Democrat
I, like so many others, am a sucker for anything pickled. When I think of the word vinegar my mouth literally starts to water.
I heard that the chef at my school, Joanne, makes a killer pickled eggplant so I seeked her out and snagged this incredible recipe. It tastes even better than it looks, and I was dying for more.
I feel as though eggplant is a veggie you always have tons of in your garden, and now there's an excellent use for it. This would be delicious on a charcuterie board or with some cheeses and fresh olives and a nice glass of wine.

To make Joanne's pickled eggplant, you will need 2 lbs. of eggplant- (small eggplants have less seeds so use them) that are both skinned and cut lengthwise about 1” thick and then cut sections into strips.
2 tbs kosher salt, vinegar, 1/4 cup sunflower seed oil, 1 tsp crushed red pepper, and 5 cloves of garlic and a mason jar.
Begin by putting your eggplant strips into a colander then put your colander into a bowl. Put a plate with something heavy on top of that calendar for pressure and leave on for at least 4 hours to drain all of the water out of the eggplant.
In a pot, fill with a 50:50 mix of water and white vinegar and bring to a boil. Place your eggplant after the 4 hours is up into the boiling water for 2-3 minutes. Then, take your eggplant out of the water.
Grab a cookie sheet and then place a paper towel on the sheet and place eggplant onto the paper towel. Let them cool down then pat dry with another paper towel.
In a bowl, mix your eggplant with sunflower seed oil, red pepper flakes and garlic cloves (it can be minced or whole but I prefer whole) and fill the jars with your eggplant mixture.
Add 4 leaves of fresh mint and then fill your jar to the top with sunflower oil.
Tighten lid firmly and store in a cool dry place or refrigerate up to a month. Then…. bon appetite. Once opened, it must be refrigerated. Joanne suggests to get creative with your seasoning! This one, however, is a keeper for sure. Happy pickling!





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