Recipe amount - medium jar of pickled eggplants

Pickled eggplants

4 each Japanese eggplant (about 1 lbs)
oil for deep frying
5-7 each large garlic clove, sliced
½ tsp whole black peppercorn
15 each dry bay leaves
1 cup apple cider vinegar
½ cup water

Preparation steps:
  1. Cut the eggplants to ½-¾ slices. Arrange on a flat surface and sprinkle salt. Let stand for 45-60 minutes. Pat dry with a paper towel to absorb the liquids and some of the salt.
  2. Fry the eggplant slices in a medium to hot deep oil about 6-7 minutes on each side, until golden brown. Remove from pan and arrange on a paper towel to absorb excess oil.
  3. Arrange the eggplant slices in a medium jar or a container. Layer with garlic slices, bay leaves and black peppercorns.
  4. Mix the vinegar with water and pour over the eggplants to cover. Add more vinegar and water if needed. Cover the container and refrigerate for at least 24 hours.
Picture of recipe

Take note!
  • The pickled eggplants may be
    refrigerated for 2-3 weeks.