Libyan Pickled Eggplant - North Africa

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Libyan Pickled Eggplant - North Africa

12 baby eggplants, with stems intact

3 cups red wine vinegar

1 cup olive oil

8 cloves garlic, chopped finely

1 1/2 Tbsp. salt

1 1/2 Tbsp. ground cumin

2 - 3 dried red chili peppers

1/2 tsp. oregano

black pepper to taste

 

 

 

 

In each eggplant make a 1 " (2 1/2 cm) slit. Place the

eggplants in a saucepan with a large amount of lightly

salted boiling water and cook until just tender (about

10 - 12 minutes). Drain, cool and transfer the

eggplants to a large crock or jar.

 

In a mixing bowl combine the remaining ingredients

with about 4 cups of water. Pour this mixture over the

eggplants. If necessary, add water so that the

eggplants are covered. Cover the container tightly and

let stand at room temperature for 3 - 4 days. To

serve, drain and serve whole.

 

Serves 6 - 8.

 

Souce: Libyan Cuisine - Simple and Tasty by Daniel

Rogov

Formatted by Chupa Babi: 10.21.07

 

ChupaBabi: cheap jug vinegar is fine. Use aleppo or

urfa chilli peppers if you can get them. If not judge

your heat carefully! The smaller the pepper the bigger

the jolt!

 

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