Pickled Eggplant Slices

5.0 (1 reviews)

2 lbs. eggplant, peeled and cut into 1-inch rounds
Salt for sprinkling on the eggplant
1 1/2 cups white vinegar
1 cup water
Dried oregano, to taste
4-6 cloves garlic, crushed
Olive oil sufficient to cover the eggplant

• Place the eggplant slices in a colander and sprinkle each layer with salt. Let stand for 2 to 3 hours, shaking every 30 minutes, to let the bitter juices drain.
• Bring the vinegar and water to a boil in a large pot. Poach the eggplant slices for 3 minutes. Drain.
• Stack the eggplant slices in a large glass jar, sprinkling the oregano and crushed garlic between each layer. Pour enough olive oil into the jar to cover the slices.
• Put a lid on the jar and let stand for 1 week.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind