Today entry comes to your courtesy of my lovely friend Julia! Julia is from Ottawa originally but now lives in New Zealand with her beautiful son and husband (their story is just so romantic, but I’ll save that for me to know and you to likely not find out).
Julia is a full-time devoted Mummy and wife and somehow still finds the time to make delicious little morsels like the one she’ll be sharing with us today.
SPICY MARINATED EGGPLANT! Have you tried it? Have you been privy to it’s magical powers? If not - I suggest you make it immediately. Don’t hmmm-n-haaa over it. Just make it. Today. Right now.
(Julia and her little man in New Zealand - does it get any prettier than this?)
I first got the idea to make this when I moved to the UK. Spicy marinated eggplant doesn’t seem to exist anywhere but Ottawa, ON.
After moving to New Zealand I was disappointed to find they didn’t have anything like this there, either! Every time I’ve gone into a deli or Mediterranean shop and
ask about it, I get a lot of “This girl is crazy…” looks. Making it was the obvious answer since I’m not willing to live with out it and no one is willing to send over a glass jar of it!
After some trial and error (which is still on going!) I came up with this successful recipe. It’s the best attempt I made and it’s delicious. It’s a bit of a long process
but the end result is totally worth it.
Pile this chunky condiment into sandwiches, on top of crackers or just stuff your face with it.
Spicy Marinated Eggplant
3 Large eggplants
1/2 Cup salt
1/2 Cup water
1 1/2 Cup white vinegar
1/4 Cup olive oil
2 Teaspoons fresh parsley
Hot chili flakes/fresh to taste
6 cloves garlic
Peel and cut the eggplants into thick long fry shapes.
Place the eggplant into a colander and mix in the salt, you want a good covering of salt so that it draws the moisture and bitterness out.
Place the colander in a big bowl so that the juice won’t run every where.
Now you want to put some pressure on the eggplant to get as much
moisture as possible out, I put a plate on top and then several heavy cookbooks on that. If you have a cast iron pan, that would work quite well.
Let the weighted eggplant sit for at least 2 hours, longer doesn’t hurt though. Squeeze the eggplant as much as you can, I ring it out over the sink
In a pot over high heat, boil the 1/2 cup water and 1/2 cup white vinegar. Place the eggplant in the boiling water/vinegar mixture for about 1 minute. You can leave it longer if you like it mushy but you should be aiming for a firm texture.
Again, squeeze out moisture from the eggplant.
In a bowl, place squeeze out eggplant in remaining vinegar for about 20 minutes.
Again, squeeze out excess moisture.
After the last squeezing, it is ready to be marinated.
Coarsely chop up garlic, parsley and hot chili’s.
Add that to olive oil in a jar/container and add eggplant.
shake up really well so that oil covers everything.
Place in fridge for at least 12 hours, the longer the better though so I would
recommend 24 if you can.