Spicy Pickled Eggplant
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
3 large eggplant1 tsp. kosher salt6 cloves fresh garlic, coarsely mashedhandful of basil1 small onion, finely sliced2 jalapeno pepper (optional)4 tsp. whey or apple cider vinegar2 cups water2-3 ball jars
Roast the eggplants on a baking sheet in the oven at 350 until skin begins to wrinkle (about 15 minutes). Let cool and peel off skin. Mash eggplant to desired consistency. If you want a sauce-like condiment or a chunky condiment, now is the time to decide!
Boil the water on a stovetop and turn off when rapidly boiling. Add whey or vinegar to the water once it is turned off.
Toss in the salt, garlic, basil, onion and jalapeno. Mix lightly.
Pour eggplant mixture into ball jars until 3/4 of the way full. Top off with the water/whey mixture and seal jars tightly.
Condiment will keep in the refrigerator for 2-4 months. Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user LADYZHERRA.
Boil the water on a stovetop and turn off when rapidly boiling. Add whey or vinegar to the water once it is turned off.
Toss in the salt, garlic, basil, onion and jalapeno. Mix lightly.
Pour eggplant mixture into ball jars until 3/4 of the way full. Top off with the water/whey mixture and seal jars tightly.
Condiment will keep in the refrigerator for 2-4 months. Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user LADYZHERRA.
Nutritional Info Amount Per Serving
- Calories: 22.4
- Total Fat: 0.2 g
- Cholesterol: 0.1 mg
- Sodium: 121.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.8 g
- Protein: 0.9 g
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