Coming from Argentina's preserving tradition, spicy eggplant pickle is made by marinating leftover air-fried eggplant with vinegar, garlic and chilli. Air-frying uses noticeably less oil than the traditional pan-roasting method.
Air-fry the eggplant slices at 200°C for 15 minutes until the edges lightly brown; if you don't have an air fryer, roast in an oven preheated to 200°C for the same time.
Mix the apple cider vinegar, garlic, red chilli, olive oil, oregano and salt.
Place the roasted eggplant in a clean jar, pour the marinade over it and chill for at least 4 hours.
Don't pack the eggplant too tightly into the jar; leave gaps so the marinade can work its way through.
Letting the pickle rest in the fridge overnight lets the vinegar and garlic flavour work much deeper into the eggplant.
Admin DadaGastro · verified in test kitchenAirfryer'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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