The Spicy Eggplant Dish

4 2 kg eggplant, or 1/2 lb White vinegar, 1/3 cup plus 2 tablespoons, 100 mL tablespoons of briny salt 2-3 coarsely chopped and seeded medium-to-large jalapenos Garlic cloves, peeled and minced, seven large or ten medium, each Fry aubergine in canola oil



Part the eggplant into 1 1/2" to 2" segments.

STEP- 2 

Canola oil should cover one-third of a medium-large skillet; heat over medium-high heat. To determine whether the oil is ready, insert an eggplant piece; it should sizzle and froth. Once the oil is heated, add enough eggplant to submerge it to a significant degree.. After 15 to 20 minutes, when the eggplant has turned golden. Once the eggplant is just barely warm after draining in a colander, transfer it to a large mixing basin.

STEP- 3 

Combine white vinegar,  pressed garlic cloves, and salt in a small basin. Combine ingredients and drizzle over the chilled eggplant. To combine, toss. Consume eggplant immediately, or store it in the refrigerator. It retains for a number of weeks and improves as the flavors combine.


Explore our additional eggplant recipes, including this eggplant spread and eggplant  in particular.

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