| Ingredients |
| |
| 4 |
each |
Japanese eggplant (about 1 lbs) |
| salt |
| 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: |
- 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.
- 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.
- Arrange the eggplant slices in a medium jar or a container. Layer with
garlic slices, bay leaves and black peppercorns.
- 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.
|
|
|
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