Photo: Joseph Gonzalez
Pickled Eggplant Recipe
8 ingredients
20 min + 1 hr 20 min
1 quart
openrecipes
The key for this pickle is to let it age gracefully: The longer the eggplant sits in the marinade, the more the flavors meld and mellow. While 3 days is the shortest...
Estimated Nutrition (whole recipe, rough)
211
Calories
3g
Protein
15g
Fat
20g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups peeled, medium-dice eggplant (about 1 pound)
- 1 tablespoon kosher salt
- 1 cup white wine vinegar
- 1 teaspoon red pepper flakes
- 1 1/4 cups extra-virgin olive oil
- 3/4 cup small-dice red bell pepper (about 1 medium pepper)
- 6 medium garlic cloves , minced
- 1 tablespoon dried oregano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes