Pickled Eggplants: My Mother's Recipe
I learned this recipe for pickled Almagro eggplants from my mother, and it's like a national treasure that should be protected and shared. The recipe is very simple, but the result is a delicious appetizer with a deeply traditional flavor, perfect for surprising your most discerning guests. I explain it step by step in the video, so you can make it at home too.
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INGREDIENTS:
1 kg Almagro eggplant
1/4 red bell pepper
1 ripe tomato
1 small onion
2 garlic cloves
3 tablespoons extra virgin olive oil
200 ml white wine vinegar
Water (to cover)
8 fennel sticks
1 level tablespoon cumin seeds
3 cayenne peppers
Salt
To garnish:
Roasted red bell pepper
Sprigs of Fennel
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MJ's Recipes
2024