Pickled Eggplant

Name: Pickled Eggplant
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 177 milliliters dice red bell pepper (about 1 medium pepper); 454 grams cups peeled, medium-dice eggplant (about; 6 mediums garlic cloves, minced; 1 Tbsp kosher salt; 296 milliliters extra-virgin olive oil; 1 Tbsp dried oregano; 1 teaspoon red pepper flakes; 237 milliliters white wine vinegar

Pickled Eggplant is a gluten free, primal, and whole 30 side dish. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 239 calories, 4g of protein, and 14g of fat. This recipe serves 2. Head to the store and pick up small-dice bell pepper, medium-dice eggplant, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Combine eggplant and salt in a large bowl. Nest another bowl on top of the eggplant and weigh it down with a few canned goods (beans or tomatoes work well); set aside for 1 hour.

Ingredients you will need

Eggplant

Tomato

Beans

Salt

Equipment you will use

Bowl

Transfer eggplant to a fine mesh strainer and rinse off the salt under cold running water while tossing the eggplant with your hands. Press out any excess water, spread the eggplant in a single layer on a baking sheet, and pat dry with paper towels.

Ingredients you will need

Eggplant

Spread