Ingredients
2 medium-sized, nice, bright eggplants
2 cups organic apple vinegar
2 plump cloves of garlic
3 tablespoons extra virgin, nice and fruity olive oil
2 tablespoons minced parsley
Method
Sources
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Individual cups for perfectly shaped poached eggs
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Trim the eggplants and cube the eggplants, just under an inch cubed. Place them in small pot and boil in the apple vinegar, about 15 minutes, until the cubes are soft and well-cooked but still hold their shape. Meanwhile, thinly slice the garlic into a bowl in which you have poured the olive oil. Drain the eggplant (notice how purple the vinegar has become!) and mix it into the olive oil and garlic. Once cool, add the parsley. Salt and pepper to taste. I very often leave this as is, sans salt and pepper.
Enjoy!