Monday, June 9, 2014

fermented eggplant

  • 2 medium eggplants sliced into strips
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh oregano 
  • 2 tablespoons chopped fresh basil
  • 2 tablespoon red pepper flakes
  • 2 tablespoons pickling salt for brine, plus 2tbs more for salting eggplant
  • large cabbage leaf or weights
  • 1 quart water

peel and slice the eggplant into strips.  Cover it with salt and let it sit for half an hour or so.  Then rinse the extra salt off.  Helps get rid of some of the bitterness.  

Pack the strips into a container using your favorite method of fermenting.  I use a home made airlock system.  

add the spices.

Mix 2 tbs spoon salt into 1 quart of water to make a brine.  Pour over the eggplant in the jar(s)  Add weights or use a large cabbage leaf to keep the  eggplant under the brine while fermenting.  

Seal the jar and wait about 1 week - 10 days.  

This eggplant has a nice Italian flavor and I like using it in place of pasta with a red sauce.