Wednesday, July 17, 2013
quick pickle eggplant
I liked this spicy pickle, but my husband did not. Add less lemon if you prefer to taste the eggplant coming through the lemon.
Quick Pickle Eggplant
2-4 tablespoons olive oil
4-5 small eggplants, thinly sliced
2 cloves garlic, minced
10 basil leaves, minced
1/2 lemon, juiced
1. Place eggplant in a colander and salt liberally. Leave to drain the liquid out of eggplant for an hour. Rinse with water.
2. Heat oil in a pan and add garlic. Once fragrant add eggplant and basil. Cook until wilted and browning. Turn off heat and add lemon juice.