Pickled Eggplant | RICARDO

Ingredients

• 4 small eggplant, peeled (or 2 large)
• 1 tablespoon (15 ml) coarse salt
• 3 cups (750 ml) water
• 1 cup (250 ml) white wine vinegar
• 2 cloves garlic, peeled and lightly crushed
• 1/2 teaspoon (2.5 ml) crushed red pepper flakes
• 1/2 cup (125 ml) olive oil, or more, as needed