Fermented Aubergine
Equipment
- 68oz mason
- Fermenting Weight
Ingredients
- 3 Aubergine eggplant rinsed, quartered and cut into chunks
- 1/2 onion sliced and diced
- 4-6 cloves garlic smashed or sliced
- 1 tsp smoked paprika smokey ancho chili or red chili flakes
- 2 tbsp pink salt dissolved in 1 quart water repeat in proportion if necessary
Instructions
- Sanitize mason jar and fermenting weight in the oven at 180°F for 5 minutes.
- Wash and cube aubergine and add to jar.
- Add spices, salt and non-chlorinated water/brine, leaving 1-2" room at the top.
- Cover the top with a bit of extra virgin olive oil and place fermenting weight on top.
- Seal the jar and leave for a minimum of 7 days.