Adapted from Clifford Wright
2 lbs eggplant
2 QT water
1 cup white wine vinegar
½ cup pecans*, finely chopped
4 cloves garlic, crushed with 1 ½ tsps. sea salt in a mortar
½ t chili flake
2 Tbs oregano leaves, roughly chopped
several cups olive oil
As needed Kosher salt
As needed pecan oil, for serving
*(alternatively use walnuts, almonds or hazelnuts)
- Peel the eggplant and slice into 1/2" rounds. Crush the garlic with 1 ½ tsp salt in a mortar until a paste forms.
- In a large saucepan bring the water, vinegar and 2 tablespoons kosher salt to a boil, lower heat and simmer.
- Add the eggplant slices in batches and cook until tender but not mushy, drain eggplant in a colander for 1 hour.
- In a small bowl, combine the pecans, garlic paste, chili flake and oregano.
- In a large-mouthed jar or container, layer the eggplant and place small dollops of the pecan mixture between the eggplant slices.
- Pour in enough olive oil to completely cover the eggplant.
- Refrigerate and wait for 48 hours before serving, will keep up to 2 weeks.
Serve the eggplant with a salad, with grilled meats, with fresh mozzarella, or on toasts with feta cheese. Use the remaining olive oil as a salad dressing, sauce for fish or grilled lamb chops. Today we are serving the eggplant on GEORGIA SOURDOUGH sea salt crackers and drizzling with pecan oil from OLIVER FARM.