Author Notes
Grabbing one of these long strips of pickled eggplant from a jar brings anchovies to mind. They are tasty spooled up on a cracker, spread out on a tartine w/lemon ricotta, or tossed into a pasta. —POCKETKnife.life
Ingredients
-
2
large eggplants
-
1 cup
white vinegar
-
1 cup
water
-
1/2 cup
extra virgin olive oil
-
seasonings (capers, orange peel, rosemary, salt, pepper, garlic, thyme, salt, pepper - whatever appeals to you)
Directions
-
With a vegetable peeler - peel eggplant and discard the skin.
-
Continue peeling eggplant until you have a pile of long strips (skipping the very core with the bitter seeds).
-
Put the strips in a colander, altering layers of eggplant with liberal amounts of kosher salt.
-
Let sit in a bowl in the fridge overnight.
-
Squeeze all the liquid out of the eggplant with your hands.
-
Bring 1 cup water and 1 cup vinegar to a boil.
-
Throw the eggplant in and blanch for 2 minutes.
-
Mix the eggplant with olive oil and your choice of seasonings - garlic, chili peppers, capers, salt, pepper, sprig of fresh rosemary or thyme, lemon or orange peel .
-
Enjoy the resulting vegan anchovies!
See what other Food52ers are saying.