Eggplant Relish

📜 Collection: Gail Collection | ✍️ Attribution: Joe Everett & Gail | 📂 Category: Preserves A traditional marinated eggplant relish layered with garlic, parsley, peppers, and olive oil. Perfect for serving as a savory hors d’oeuvre after maturing in the refrigerator.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	10 mins	8 hours 2 weeks	8–10 Servings

---

🔪 Key Equipment

• Mixing bowl
• Saucepan
• Colander
• Plastic containers
• Paper towels

---

Ingredients

Measurements	Ingredients	Prep / Notes
5 Smallish or 3 Large	Eggplant	Peeled and cut into one-inch slices
Lots	Salt	For salting eggplant
2 Cups	Water	None
2 Cups	Wine Vinegar	None
6 Cloves	Garlic	Chopped fine
Fine	Chopped Parsley	To taste
To Taste	Red or Green Pepper	In fine strips
To Taste (Optional)	Seed of Red Chili Pepper	Optional
To Cover	Olive Oil	None

---

Instructions

Step 1: Salt and Press the Eggplant

1. Peel five smallish eggplants or three large ones and cut them into one-inch slices.
2. Put lots of salt on each slice as you put them in layers in a bowl. Let stand for about eight hours or so.
3. Mash each slice in the palm of your hand and squeeze until flat.

Step 2: Boil and Drain

4. Combine two cups of water and two cups of wine vinegar and bring to a boil.
5. Drop in the eggplant slices and boil for three to six minutes until tender when tested with a fork; drain.

Step 3: Layer and Marinate

6. Chop six cloves of garlic fine. Chop parsley fine. Cut red or green pepper into fine strips. If desired, include the seed of a red chili pepper.
7. Arrange the cooked eggplant in layers in plastic containers, placing the chopped garlic, parsley, peppers, and chili seed on each layer.
8. Cover each layer completely with olive oil.
9. Keep in the refrigerator and let stand for about two weeks or so for best results until fully infused and flavorful.

---

💡 Make-Ahead & Storage: Store sealed in the refrigerator and let stand for about two weeks for best results before serving.

---

Original Recipe Scan