Preserved Grilled Eggplant With Garlic

Difficulty:

Basic

20

minutes

Servings:

4

A recipe allowed in a / / / / diet.

This is an excellent way of preserving the eggplants and not only them. But what makes this megalicious is the grilling; the grilled eggplant’s deliciously tart and smoky taste is not only preserved but upgraded by the salty and oily mixture of garlic, parsley, and vinegar.

Nutritional Chart

Calories: 351 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 2 g
  • 36 g
  • 9 g

Ingredients Needed for Preserved Grilled Eggplant With Garlic

1 eggplant, thickly sliced
4 garlic cloves, crushed
salt
vegetable oil
1 tablespoon parsley, finely chopped
2 tablespoons vinegar

How to Make Preserved Grilled Eggplant With Garlic

  1. Heat a grill pan over low heat and add the eggplant slices. Cook them on both sides until grill marks appear.
  2. Add the crushed garlic and 1/2 teaspoon of salt to a small bowl and mix. Add 2 tablespoons of vegetable oil and mix some more.
  3. Layer the eggplant slices into a lever arm jar, taking care to coat each layer with garlic-oil mixture and parsley.
  4. Add the vinegar and fill the jar with more vegetable oil. Seal it.
4.2
(30)

Did you like this recipe?

Click on a star to rate it!

Average rating 4.2 / 5. Vote count: 30

Be the first to rate this recipe.

2 thoughts on “Preserved Grilled Eggplant With Garlic”

  1. Elaine

    What is the shelf life after sealing, should it be refrigerated or can it sit on a dark, cool shelf?
    Does it need to be water bathed or pressure canned?

    Reply
    1. Andrei Gusty

      Hi, Elaine! A dark, cool place would be the best place to store the jar. Once opened, keep it in the refrigerator for up to two weeks. Maybe three? No water bath.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *



Scroll to Top