Manolla’s Venezuelan Pickled Eggplant Salad
5 kg eggplant
15 g black pepper (not ground)
1 head garlic, peeled and sliced
Peel eggplant, julienne it into 5 mm thick strips (I use V-Slicer to create slices of absolutely equal thickness). Transfer it into large strainer layer by layer. Salt each layer a lot. Leave it like that for two hours. This is necessary because salt removes the bitterness from the eggplant. After that time, squeeze out the bitter water from the eggplant slightly.
Fill pot with the mixture of vinegar and water (you will have to work by your taste here, it should be as sour as you can tolerate). Blanch eggplant in this mixture until it becomes pale, and take it out back in a strainer. During the process, if the mixture looses sourness, make a new one.
Crush pepper through the paper towel. Add it to the eggplant as well as garlic and mix everything well in a large bowl. Let cool completely. Fill clean jars with it and pour enough oil inside that the whole eggplant is soaked. Close the jars. Store in a dark dry cold place. This should be eaten after 3-4 weeks. Once the jar is opened, it should be stored in the refrigerator.