slice 4 long, thin, unpeeled (oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise |
put into a bowl with a lot of kosher salt (enough to cover). let set for 4 hours. |
remove each slice eggplant from the bowl and lay onto a rack in a roasting pan (do not rinse). lay a length of cheesecloth over the eggplant. cover two bricks with aluminum foil and lay the bricks over the eggplant to weigh it down. let set 4 hours. |
using a 1-quart clear glass jar, put about 4 slices eggplant into the jar. |
layering, add 2 tablespoons red wine vinegar |
a couple thin slices garlic |
a couple herbal flowers (such as thyme or rosemary |
a couple small thin peppers |
a couple fresh mint leaves |
continue layering, and, when near the top, pour olive oil over to cover. put the lid on an shake a few times. you may need to add a few more slices eggplant and some more olive oil. store in the refrigerator. this will keep for at least a couple months. |
