GUYS GUYS GUYS!!!! This is my ultimate most favorite way to use eggplants! This recipe has been passed down from my sweet grandma Marfa and it absolutely mouth watering and soooooo easy to make. Now that eggplants are in season I thought I’d share this with y’all.
When I was younger I thought that this recipe was made by pickling but it’s not! You can make it and dig in right after. The only thing that I’ll be honest about is that this does leave your breath stinky-fresh. This is loaded with garlic and onion. I’d say the star of the show would be the garlic. Aaaaaaand I lost basically everyone… but for those of you that still trust me you WILL NOT regret making this. I promise.
Y’all. I know this doesn’t look like the most appetizing but it’s sooo good. To all those picky eaters that don’t like garlic, onion, eggplant.. this will change your life. I’m surprised that I haven’t found a similar recipe to this. I’ve found pickled recipes, but this really is just in vinegar and oil. ALSO this can last in your fridge for up to a year! But I doubt it’ll stay there that long.
*side note: I am almost positive you can see my reflection in the jar, I can’t exactly find it but I’m sure it’s there. Also, I got these funny looking, skinny, curled eggplants from our farmer’s market but you could use any kind and cut them in any way. I usually like to cut them into diagonal pieces but you can cut into cubes, circles, stars, whatever you want 😉 Same thing goes for the onion, I just thinly sliced it but you can dice, chop, etc. The only thing that I would say is to keep the onion and eggplant in similar proportions, for example: cubed eggplant with chopped onion, diagonally sliced eggplant and sliced onion. Garlic always has to be pressed or finely minced.
Also try playing with this recipe a little and make it your own by adding different herbs such as rosemary, fennel seed, bay leaves, basil, oregano, thyme, cilantro, parsley! You can serve this as an appetizer with some crackers or croutons, salad, or even main dish! Now go and create! Have a yummy day!
Delicious, simple, garlicy, stores for up to a year.
- 1.7 lbs Eggplants
- 3 Liters Water
- 4 tbsp Salt
- 1/2 Onion I used red onion for color
- 15 Cloves of garlic
- 1-2 cups Dill weed I used 2 cups
- 1 cup White vinegar
- 1 1/2 cups Oil Any oil of choice
Add salt to water and bring to a boil. Cut off stems of eggplants.
Put whole eggplants in boiling water for around 2 minutes or until soft. Increase the time for larger eggplants. Take them out and let cool.
Slice the eggplant and onion and add to bowl. Run the cloves of garlic through the garlic press and add to bowl. Roughly chop the dill weed and add to bowl. Mix.
Add vinegar to bowl first and then oil of choice. Mix. Put mixture into air-tight container and store in fridge for up to a year. Enjoy!
Eggplants should be soft but still hold there shape, almost mushy but still spongy on the inside. As they are boiling they will also turn brown, that is normal.
I prefer the vinegar to oil ratio I have but you can change it to how you like it.
You shouldn't have to add salt because they absorbed the boiling salty water.