Pickles and preserves
Inspired by Argentina’s preserving tradition, this spicy eggplant pickle is made by marinating leftover roasted eggplant with apple cider vinegar, garlic, and hot pepper. Roasting the eggplant in an air fryer uses less oil than traditional deep-frying.
Roast the eggplant slices in the air fryer at 200°C / 390°F for 15 minutes, until the edges are lightly browned. If you do not have an air fryer, roast them in an oven preheated to 200°C / 390°F for the same amount of time.
Mix the apple cider vinegar, garlic, hot red pepper, olive oil, thyme, and salt.
Place the roasted eggplant in a clean jar and pour the marinade over it. Refrigerate for at least 4 hours.
Do not pack the eggplant tightly into the jar; leave room for the marinade to seep between the slices.
Airfryer'da 15 dakika bende patlıcanı fazla kavurdu, kenarları neredeyse yandı ve acımsı bir tat bıraktı. İkinci seferinde süreyi 10 dakikaya indirince sonuç çok daha güzel oldu.
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