
Prepare Eggplant: Rinse and pat dry. Trim ends and cut into blocks.
Cook Eggplant: Boil water, vinegar, and salt. Add eggplant in small batches and simmer for 2 minutes until tender. Drain and cool.
Pack Jars: Layer eggplant, garlic, peppercorns, and oregano in sterilized jars. Cover completely with olive oil.
Remove Air Bubbles: Gently press contents with a spoon and use a skewer to release air bubbles. Seal tightly.
Store in a cool, dark place for at least 1 week before enjoying.
Ingredients
Directions
Prepare Eggplant: Rinse and pat dry. Trim ends and cut into blocks.
Cook Eggplant: Boil water, vinegar, and salt. Add eggplant in small batches and simmer for 2 minutes until tender. Drain and cool.
Pack Jars: Layer eggplant, garlic, peppercorns, and oregano in sterilized jars. Cover completely with olive oil.
Remove Air Bubbles: Gently press contents with a spoon and use a skewer to release air bubbles. Seal tightly.
Store in a cool, dark place for at least 1 week before enjoying.