Traditional Italian Pickled Eggplant
This easy Italian Pickled Eggplant or Melanzane sott’olio recipe never tasted so good.
Ingredients for 4 portions
Instructions
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1
Cut the eggplant in cubes and then set aside.
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2
Place a pot on the cooker and set the heat to medium. Add 4 cups of water and the eggplant. Cover and cook for 15 minutes.
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3
While the eggplants cooking, cut the peppers into dices and set aside. Mince the garlic gloves and then add the minced garlic to the peppers , cumin, salt and the white vinegar. Mix thoroughly.
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4
Rinse the eggplants
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5
Transfer the eggplant into a container and then add the mix.
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6
Cover for 24 hours. Now the eggplant is pickled
