Eggplant is a like a sponge, literally. It actually begins to feel like a sponge once you cut and salt it. Salting the eggplant aids in removing any bitterness that might be in the final ferment. Adding tons of Italian flavor, in the form of basil, oregano, and garlic, makes the most of the spongy nature of eggplant.
10 minutes
30 minutes
10 Servings
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Grey Celtic Sea Salt
32-Oz Mason Jar (Single)
32-Oz Mason Jar (Single)
$5.99
This 1 quart mason jar is a kitchen staple, and perfect for culturing foods at home. Use it to ferment vegetables, brew kombucha, make milk kefir, and much, much more!
3 Piece Plastic Airlock
3 Piece Plastic Airlock
$5.00
A replacement airlock for the Fermented Vegetable Masters or Perfect Pickler.
Pickle Pipe for Wide Mouth Jar - Fermentation Airlock (4 Pack)
Pickle Pipe for Wide Mouth Jar - Fermentation Airlock (4 Pack)
$23.95
Use this one-piece, self-sealing, silicone and water-less airlock with wide mouth mason jars to enjoy ferments without the need to burp your jars!
These fermentation toppers are 3.3 inches in diameter and precisely fit wide mouth mason jars.
Pickle Pipe Fermentation Regular Mouth Lids
Pickle Pipe Fermentation Regular Mouth Lids
$21.95
Use this one-piece, self-sealing, silicone and water-less airlock with small mouth mason jars to enjoy ferments without the need to burp your jars!
These fermentation toppers are 2.68 inches in diameter and precisely fit small mouth mason jars.
INGREDIENTS:
- 2 medium eggplants
- 6 garlic cloves, smashed and peeled
- 2 tsp. chopped fresh oregano
- 2 Tbsp. chopped fresh basil
- 1 tsp. red pepper flakes
- 2 Tbsp. sea salt, plus more for salting eggplant
- 1 quart water
INSTRUCTIONS:
- Cut eggplant into slices and then strips. Place these in a colander set over a plate and sprinkle generously with salt. Gently massage the salt into the eggplant. Let sit, covered with a towel, for 1 to 2 hours to allow the bitter liquid to drain out.
- Meanwhile, prepare brine by heating water, adding salt, and stirring to dissolve. Cool to room temperature.
- After 1 to 2 hours have passed rinse the salted eggplant under water to remove some of the salt. Place garlic, red pepper flakes, and herbs in a quart jar. Add eggplant strips, squishing them in as you go. Cover all with brine, leaving 1 1/2 inches of headspace.
- Cover jar with lid and set in an undisturbed room temperature space for 3 to 7 days to ferment. During this time, “burp” the jar every day to release gases. To do this, simply loosen the lid until gases are released, then immediately tighten lid.
- Once the eggplant is fully fermented, move to cold storage.
