Follow Us on Facebook
Get updates from RecipeLion.com posted directly to your News Feed.
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Place eggplant slices in salted water, to remove bitterness. Use minimum of water, weight eggplant down to keep submerged for 20 to 30 minutes. Drain, rinse and set aside. Bring vinegar and 1/2 cup water to boil. Add eggplant and reboil a few minutes until soft but very firm. Drain and pack tightly in pint jars or other containers. Combine basil and/or oregano, garlic, pepper and olive oil. Pour over jarred eggplant making sure several garlic halves are poked down the sides of each pint. Add more oil to cover, if necessary. Makes approximately 3 pints. Keeps in refrigerator several weeks. Hot water bath 20 minutes for longer keeping.
Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!