Bitengan Mi’Khelil (Pickled Eggplant)
ne of my favorite dishes from growing up in a Mediterranean-food-influenced household is this pickled eggplant dish. It can run from mild to obnoxiously spicy, and you can’t really speak to anyone for days because of the immensely, overpowering dragon breath you’ll have, but it is oh so gloriously delicious. I just got done making a batch. Don’t come by my house Sunday evening unless you plan to dig in with me.
Ingredients:
Eggplant
Tomato
Garlic (Lots)
Spicy Peppers
Vinegar
Olive Oil
Salt
Pepper
Steps:
1. Boil split eggplant in water with some salt until soft enough for a knife to slide easily through.
2. In a food processor, blend garlic, salt, pepper, spicy peppers and vinegar into a coarse puree.
3. Cut tomato and spicy peppers into large chunks and thin slices, respectively.
4. Lay split eggplant in a plastic container with a lid.
5. Cover the insides of the eggplant with puree.
6. Toss in tomatoes and peppers.
7. Add generous amounts of vinegar and olive oil.
8. Seal container and leave refrigerated for a few days.
9. Eat as a side dish… With caution.