Italian Pickled Eggplant
yield: 4
total time: 60 minutes
Ingredients
- 1 pound eggplant
- coarse salt
- 1 cup water
- 1 1/2 cups white wine vinegar
- 2 cloves garlic
- 5 fresh bay leaves
- 2 sprigs rosemary
- 2 dried chiles
- olive oil
Nutrition
- Calories : 100 calories
- Carbohydrate : 8 grams
- Fat : 5 grams
- Fiber : 4 grams
- Protein : 1 grams
- SaturatedFat : 0.5 grams
- Sodium : 210 milligrams
- Sugar : 2 grams
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