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Baba Ganoush

To preserve eggplants, here is a delicious sauce recipe to keep for fall and winter.
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Equipment

  • 1 glass jar (500ml/18oz)

Ingredients
  

  • 2 to 4 eggplants
  • 2 garlic cloves cut into 4 pieces
  • 2.11 cups 18oz of water
  • A Tbsp sea salt
  • Olive oil

Instructions
 

  • Peel the eggplants, cut them into slices and then in half again. Place them into a colander and sprinkle with sea salt. Leave for one hour (the water will come out).
  • Prepare the brine: add the salt to the non-chlorinated water.
  • Once ready, press the eggplants in your hands to remove excess water.
  • Pack them into the jar, with the garlic and any aromatics you like (oregano, parsley, etc.).
  • Pour the brine overtop.
  • Seal the jar and leave it to ferment for two weeks. Open the jar and remove the brine (you can keep it for making soup or a sauce). Replace the brine with olive oil. The eggplants will be preserved for months in olive oil. Delicious on bread or with pasta.