Sauvignon Blanc pickled eggplant
3 lbs. Sicilian eggplant
3 tbsp. salt
2 banana peppers, sliced into 1cm rings
4 celery stalks, finely sliced
4 cloves of garlic, sliced finely
1 cup apple cider vinegar
1 cup Sauvignon Blanc
1 cup water
½ cup sugar
2 tbsp. dried basil
2 tbsp. dried oregano
1 bay leaf
Roughly 2 cups of extra-virgin olive oil
Cut the stem off the eggplant and slice lengthwise into roughly 1cm slices.
Place the slices in a large bowl and mix well with 3 tbsp. of salt. Allow to sit for at least 2 hours.
Rinse the slices under a running faucet, then drain.
Next, use your hands to squeeze as much liquid out of the eggplant as possible.
Pre heat your BBQ to high.
When hot, grill the eggplant for roughly 30 seconds per side (just to impart grill marks).
Remove from the grill and allow to cool. Slice into strips (roughly 1cm wide).
To create the brine,
Place a medium saucepot over medium high heat.
When hot, add in 1 tbsp. of olive oil and the sliced garlic. Cook, while stirring constantly until the garlic is lightly golden.
Pour in the vinegar, wine, water and sugar. Bring to a boil.
When boiling, place the eggplant, celery and pepper slices into the brine.
Immediately remove the pot from the heat and allow the vegetables and brine to cool.
Once cool enough to handle, remove the vegetables and again, using your hands, squeeze out any excess liquid.
Toss the vegetables with oregano, basil and bay. Place into a suitable plastic container or jars. (32oz “deli” containers work well)
Pour the olive oil over the vegetables to cover.
Use a spoon to press down the vegetables removing any major air bubbles in the vessel. Top off with extra olive oil if needed.
Keep in the fridge for up to 2 weeks.