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Spiced Pickled Eggplant (Berenjenas aliñadas)
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- Pour the vinegar into a pot (to about four-fifths of the pot), add the garlic, cumin, hot pepper, sweet paprika and salt.
- Bring to a boil, then cook over low heat for 20 minutes.
- Wash the eggplants, cut off their stems, and put them into the spiced vinegar liquid.
- Cook until slightly softened but still firm, then take off the heat.
- Let the eggplants stand in the liquid for 2 days in the fridge so they take on the flavors.
- Drain them, let them drip dry, and serve drizzled with a little olive oil.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Berenjenas aliñadas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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