Pickled Eggplant and Onion Salat

Pickled Eggplant and Onion Salat
Write a review
  1. 1 eggplant cut into 4 long slices
  2. kosher salt, for sprinkling
  3. 1/2 yellow onion, thinly sliced
  4. 2 tbsp. extra virgin olive oil
  5. 1/2 tsp. salt
  6. 1/2 tsp. pepper
  7. 2 Tbsp. sugar
  8. 3 Tbsp. red wine vinegar
  1. Place eggplant slices on a cooling rack and sprinkle a pinch of kosher salt over each piece.
  2. Allow to sit for ten minutes.
  3. Turn slices over and allow them to sit for another 30 minutes.
  4. Wipe eggplant slices with a kitchen towel to remove salt and moisture.
  5. Chop up slices into 1/2 inch cubes.
  6. Add eggplant cubes to a pan with onion, oil, salt and pepper.
  7. Cook on low heat for 30 minutes till eggplants and onion have softened.
  8. Raise heat and cook for another 2-3 minutes until eggplant begins to brown.
  9. Add sugar and vinegar to the pan scraping any bits.
  10. Shut off fire and allow mixture to cool for at least half an hour before adding cilantro.
  11. Refrigerate until serving.
  1. This can stay in the fridge for up to 10 days.
Peas, Love & Carrots https://peaslovencarrots.com/