Ingredients
3 kg Eggplant, peeled and cut into 3x3 cm blocks
1 ½ l Water
750 ml White wine or apple cider vinegar
3 tbsp Coarse salt
4 Large garlic cloves, peeled and cubed
Peppercorns, as needed
Dried oregano, as needed
1 l Greenleaf EVOO
1
Prepare Eggplant: Rinse and pat dry. Trim ends and cut into blocks.
2
Cook Eggplant: Boil water, vinegar, and salt. Add eggplant in small batches and simmer for 2 minutes until tender. Drain and cool.
3
Pack Jars: Layer eggplant, garlic, peppercorns, and oregano in sterilized jars. Cover completely with olive oil.
4
Remove Air Bubbles: Gently press contents with a spoon and use a skewer to release air bubbles. Seal tightly.
5
Store in a cool, dark place for at least 1 week before enjoying.
Ingredients
Ingredients
3 kg Eggplant, peeled and cut into 3x3 cm blocks
1 ½ l Water
750 ml White wine or apple cider vinegar
3 tbsp Coarse salt
4 Large garlic cloves, peeled and cubed
Peppercorns, as needed
Dried oregano, as needed
1 l Greenleaf EVOO
