Side Dish

Spicy Pickled Eggplant is for Side Dish.

Spicy Pickled Eggplant takes 15 minutes to prepare.

Spicy Pickled Eggplant takes several minutes to cook.

Spicy Pickled Eggplant makes 20 servings.

The ingredients for Spicy Pickled Eggplant are:

3 large eggplant
1 tsp. kosher salt
6 cloves fresh garlic, coarsely mashed
handful of basil
1 small onion, finely sliced
2 jalapeno pepper (optional)
4 tsp. whey or apple cider vinegar
2 cups water
2-3 ball jars

Here is how you make Spicy Pickled Eggplant:

Roast the eggplants on a baking sheet in the oven at 350 until skin begins to wrinkle (about 15 minutes). Let cool and peel off skin. Mash eggplant to desired consistency. If you want a sauce-like condiment or a chunky condiment, now is the time to decide!Boil the water on a stovetop and turn off when rapidly boiling. Add whey or vinegar to the water once it is turned off.Toss in the salt, garlic, basil, onion and jalapeno. Mix lightly. Pour eggplant mixture into ball jars until 3/4 of the way full. Top off with the water/whey mixture and seal jars tightly. Condiment will keep in the refrigerator for 2-4 months. Enjoy!Number of Servings: 20Recipe submitted by SparkPeople user LADYZHERRA.

The nutritional information for Spicy Pickled Eggplant is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 22.4

• Total Fat: 0.2 g
• Cholesterol: 0.1 mg
• Sodium: 121.7 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 1.8 g
• Protein: 0.9 g

Spicy Pickled Eggplant is Italian cuisine.

The dietary needs meet for Spicy Pickled Eggplant is Vegetarian