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
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Ingredients
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2
large eggplants
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1 cup
white vinegar
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1 cup
water
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1/2 cup
extra virgin olive oil
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seasonings (capers, orange peel, rosemary, salt, pepper, garlic, thyme, salt, pepper - whatever appeals to you)
Directions
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With a vegetable peeler - peel eggplant and discard the skin.
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Continue peeling eggplant until you have a pile of long strips (skipping the very core with the bitter seeds).
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Put the strips in a colander, altering layers of eggplant with liberal amounts of kosher salt.
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Let sit in a bowl in the fridge overnight.
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Squeeze all the liquid out of the eggplant with your hands.
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Bring 1 cup water and 1 cup vinegar to a boil.
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Throw the eggplant in and blanch for 2 minutes.
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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 .
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Enjoy the resulting vegan anchovies!
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