Fermented Eggplant

If you like eggplant and you like pickles, you'll find this strangely delicious.

Submitted by: Sara Tung (125)

Cuisine: American    Dish: Condiments, Vegetables    Preparation: Lacto-Ferment
This recipe is: Dairy Free, GAPS / SCD, Gluten Free, Low Carbohydrate, No Tree Nuts, Vegetarian, Wheat Free

Yield

1 quart

Active Time

20 minutes

Ready In

3 days 20 minutes

Ingredients

  • 2 medium eggplants
  • 10 to 12 cloves garlic, cut into slivers
  • 1 tbsp chopped parsley
  • 1 to 2 tbsp chopped celery
  • 3 to 4 tbsp liquid from a previous batch of raw fermented vegetables
  • 1/2 tsp chile powder
  • 1 tbsp sea salt

Preparation Instructions

  1. Peel and cut eggplant into strips and prepare other vegetables.

  2. Place in bowl and sprinkle with liquid from a previous batch of fermented vegetables, chile powder, and sea salt.

  3. Mix it well with your hands, scrunching up eggplant slightly as you mix.

  4. Allow to sit for 5 to 10 minutes.

  5. Pack eggplant mixture into a quart sized jar, pressing down the vegetables so it is submerged in the brine.

  6. Place in a corner of your kitchen that's not too cold and away from direct sunlight. The vegetables will rise as it ferments. Push down the vegetables once or twice a day so it is below the brine.

  7. After 3 days, place in the fridge and allow to mature for another 2 to 4 weeks before tasting.

Last updated on 01-08-2013