Fermented Eggplants
Description
A simple way to prepare ahead. I’ll explain in more detail below. Serve at the table or keep in the pantry.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplant and slice into rounds 2–3 cm thick. If the eggplant is large, you can cut the rounds in half.
- 3
Step 3
Boil the eggplant in boiling water for about 10 minutes until tender. Try not to overcook it so the eggplant keeps its shape.
- 4
Step 4
Drain the eggplant on a sieve and let the excess liquid drain off. Mince the garlic, mix it with the eggplant slices, and leave for half an hour.
- 5
Step 5
For the brine, bring water to a boil with salt, a bay leaf, and black peppercorns. When the salt has dissolved, remove the brine from the heat and let it cool to room temperature.
- 6
Step 6
Transfer the eggplant to a clean jar and pour in the brine so that it completely covers the eggplants. Leave at room temperature for 3 days.
- 7
Step 7
Before serving, dress the fermented eggplants with vegetable oil and sprinkle with finely chopped herbs. The fermented eggplants are ready—enjoy your meal!