Pickled Eggplant

INGREDIENTS

INSTRUCTIONS

This one is a family recipe (Italian), and is for vinegar-lovers.
Pickled Eggplant (according to my dad, so it's a kind of weird recipe, but
what do you want, he's a lawyer) (parenthetical comments are my own)
Cut off top of eggplant. Cut unpeeled eggplant into strips about the size
of french fries. (??? What size french fries, he doesn't say, I just cut
them into whatever size strips I feel like.) Put into bowl and sprinkle
generously with salt. Put small plate on top, put weight on it. Next day or
so (we're never in any big hurry in my family), drain and squeeze out
brine. Add more salt and put weight on again. Do this 2 or 3 days until
strips are leathery. Wash salt off in running water. Pack into glass jar.
About 2 eggplants fill a quart jar. Add 2-3 cloves of garlic, sliced (and,
of course, chiles to taste), try to distribute throughout. Add about 2/3
full of white vinegar, fill rest with water. Cover with plastic wrap before
putting lid on jar to prevent vinegar from corroding lid. Put away for 2-3
weeks. Will keep much longer in refrigerator.
The best thing about this is it looks like you're eating dark worms (did
anyone ever see "Lair of the White Worm"?) and absolutely horrifies the
uninitiated. My husband gags every time he sees us chowing down on this
stuff--needless to say, he's never even met the Queens relatives and
probably never will. Posted to CHILE-HEADS DIGEST V4 #038 by Patrick and
Maria McNeal <macmia@worldnet.att.net> on Jul 24, 1997

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