Pickled Eggplant in Olive Oil
Ingredients
- 4 to 5 medium-small eggplants (about 2 pounds in total)
- 2 Tbsp salt
- 3 Tbsp fresh chopped parsley (you can use 1 Tbsp dry if you don’t have fresh)
- 2 Tbsp fresh chopped basil (you can use 1 Tbsp dry if you don’t have fresh)
- 1/4 cup chopped sweet or hot red pepper (or 1 tsp hot pepper flakes)
- 3 to 4 cloves of garlic, minced
- 1 cup apple cider vinegar (white vinegar is fine)
- 2 cups water
- 1 to 2 cups of extra-virgin olive oil
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