Spicy Pickled Eggplant
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Spicy Pickled Eggplant calories by ingredient
Introduction
A delicious and healthy vegetable condiment that can keep for months! Use as a side with meats, salads, soups, and other dishes. A delicious and healthy vegetable condiment that can keep for months! Use as a side with meats, salads, soups, and other dishes.Number of Servings: 20
Ingredients
-
3 large eggplant
1 tsp. kosher salt
6 cloves fresh garlic, coarsely mashed
handful of basil
1 small onion, finely sliced
2 jalapeno pepper (optional)
4 tsp. whey or apple cider vinegar
2 cups water
2-3 ball jars
Directions
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.