Beringela Curtida

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 3 medium eggplants
• 1/4 cup kosher salt
• 2 cups water
• 1 cup vinegar
• 1/4 cup olive oil (spanish is best and gives the most authentic flavor)
• 3 tablespoons dried oregano
• 3 cloves chopped fresh garlic
• 1/2 cup onion, chopped (optional)

Recipe

• 1 peel eggplants and finely chop – use a knife, not a food processor.
• 2 place chopped eggplant in a colander – it should almost fill a standard size colander – it seems like a lot but it will reduce by about two thirds.
• 3 toss with salt and let it sit for about 2 hours until it is soft and the water has been released form the eggplant – you can check by squeezing a piece between your fingers – press the eggplant down to release all of the liquid.
• 4 bring 2 cups water and one cup vinegar to a boil in a pan large enough to hold the eggplant.
• 5 when the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
• 6 drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
• 7 season with olive oil and oregano.
• 8 chill for best flavor.
• 9 serve at room temperature.