When in Greece, I came along fermented eggplants/aubergines. I was not aware that you can ferment them. What a great way of preparing them. A little research revealed that also Italy and Russia have long-standing traditions of fermenting them. The kind of aubergines added on appetizer plates were often not grilled but actually fermented, adding a unique flavour.
To ferment them, I start by thinly slicing the eggplants and then massaging them with a generous amount of salt until they release water. After letting them soak in the salt for 30 minutes, I stuff them into a jar and cover them with 2 spoons of brine from a previous ferment (in this case, I used the brine from a chard ferment). I also add some of the released water to fully submerge them in the liquid. To prevent them from floating on top, I place the green part of a watermelon skin on top of the sliced eggplants. Then, to ensure they stay submerged, I put a glass full of water on the liquid to weigh everything down.
They are left fermenting for around a week, and they turn out absolutely delicious!
I read that they even get better when you ferment them longer. Let’s see if I can wait next time a bit longer…
