Although this receipe may take eight hours to make, believe me it’s worth the wait. It has simple ingredients and delicious flavor.
- 2 Eggplants about six (6) pounds
- 2 Ball Mason Jars
- 1 Large Bottle White Vinegar
- Good Extra Virgin Olive Oil
- Dried Garlic Powder
- Dried Red Pepper Flakes
- Dried Italian Seasoning
Peel your eggplants cut them into 1/4 thick strips, and they should be no longer then three inches in length. Place your Eggplant strips into a collander, sprinkle your eggplant strips with salt untill well coated. Place your collander with your eggplant strips in a large pot this will help while catching the drippings from the Eggplant. You need to put a large plate with a heavy object on top of the Eggplant strips such as a can to sit on top of the plate causing pressure to release the Eggplant Juices. This is a Six to Eight hour process. Once you are done , place Eggplant in large bowl cover all of your Eggplant with white vinegar let sit on counter for two more hours. Once complete drain your eggplant and squeeze well. The Eggplant will look very wormy at this point , and be seedy. First I rinse the Eggplant under cold running water then to remove the seeds I spin the Eggplant in my salad spinner. If you do not have a salad spinner that is o.k., shake the collander as much as you can to remove the seeds. Place the Eggplant strips into a large mixing bowl , with the above ingredients. Mix till well coated with all of the dry ingredients, sprinkle with olive oil turning lighltly depending on your Taste Buds adjust to your liking. In your sterlized Wide Mouth Mason Jars, fill your Eggplant. Fill with Extra Virgin Olvie Oil just below the rim of your jars. Place in a cool dry place in your cubard in two months. Get ready for a Delicious well worth taste of heaven!
Love ❤️ Through Food is My Motto