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Goodmorning, dear friends! Today we are making a delicious, simple greek traditional appetizer that combines two major loves of mine: eggplants+garlic! We are making pickled eggplants, a fine meze for our ouzo or a great accompaniment for our fasolada (greek bean stew). I love it when friends bring us fresh veggies and fruit right cut from their garden! And here in Crete this happens all the time. This time a friends gave us plenty of eggplants and peppers. We made chickpea with eggplants, baba ghanoush, eggplant salad, penne with eggplants. We also made these pickled eggplants and they were a fine way to use them up! I don’t give you the exact quantities because it is a matter of taste. For example if you like the taste of garlic as much as we do, use lots of it! Kisses and hugs!
Peel eggplants (if you want, you can remove seeds as well). Cut them in pieces and season with salt. Set aside for 24 hours. Slice carrots and cook them in boiling salted water for 2-3 minutes. Add eggplants for 1 minute. Put them in a colander and let them drain for 10 hours. Finely chop parsley and garlic. In a jar make layers with the ingredients: garlic-parsley-eggplants-carrots. Pour good quality olive oil and vinegar until covered. Store in the fridge. Wait for 2-3 days so the flavours are well combined. Enjoy!