Italian Pickled Eggplant Recipe
The best thing I know to do with a large amount of eggplant is to make a whole bunch of jarred Pickled (marinated) Eggplant! In this recipe, I show you how to make a basic version and give you a few suggestions of other ingredients you can add to this Italian-American classic! I hope you enjoy this authentic Italian pickled eggplant recipe!
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INGREDIENTS:
-2 pounds eggplant - cut into 1/4 strips
-1/4 cup cherry peppers - minced
-1/4 cup parsley - minced
-2 cloves garlic - minced
-2 cups extra virgin olive oil
-kosher salt - to coat all the eggplant
-1 cup vinegar
-2 cups water
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Italian-Style Pickled Eggplant: a tasty side dish to try!
You'll fall in love with this Italian recipe!INGREDIENTS
1 kg eggplants
Salt
Olive oil
Chili powder
Dried parsley
Garlic powder
Dried oregano
600ml water
600ml vinegar
Glass jars
METHOD
Peel the eggplants and cut them into medium strips.
Put them in a strainer with a bowl underneath, add salt. Place a bowl full of water on top to apply pressure and let them sit overnight.
Pour water and vinegar into a pot, add salt, and bring to a boil.
Rinse the dehydrated eggplants, squeeze well, and pour into the vinegar-water mixture. Let cook for 4 minutes from when it begins to boil again.
Strain the eggplants, and place them on a tray with kitchen paper to dry for 5 hours.
Boil the glass jars for 15 minutes to sterilize them. Then add oregano, parsley, garlic, chili powder, and olive oil to the bottom of the glass jars.
Fill each jar with the dehydrated eggplants, then top with more olive oil and seasoning. Close and place them in a pot with a cloth and boil for 15 minutes to vacuum seal.
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PP Summer 2020 Pickled Eggplant
This recipe, Melanzane sott'olio, is preserved in olive oil. It must always be covered with olive oli on the top and it must be refrigerated.
How to Make Aubergines in Oil: Melanzane Sott'Olio
This video show you How to make Aubergines in oil: Melanzane Sott'Olio .
Aubergines, also known as eggplant, are a fantastic source of dietary fibre. They contain vitamins such as B1 and B6 as well as potassium. They are also high in magnesium and manganese which is healthy for the body.
A dish that can help you eat more aubergine is Melanzane Sott'Olio which translates to aubergines in oil. This is a delicious snack that can be put on crackers, in sandwiches or simply be eaten alone.
Melanzane Sott'Olio does take a few days for all the flavours to infuse into the aubergine. The traditional snack has got a mixture of herbs that make the tanginess come through. Even the oil will taste amazing on a slice of bread.
For the spices you will need to chop two cloves of garlic, shred one small bunch of fresh parsley, finely chop one red chilli for a bit of a bite, add one teaspoon of dried oregano and a few leaves of shredded mint.
Firstly, you will need to remove the water from the vegetable so that the oil within the jar doesn't get compromised over a long period of time. To remove the water from the eggplant, sprinkle salt over the sliced pieces of eggplant.
Once you start seeing a layer of water forming on the top of the slices, you can strain and slice them into thin pieces. They are now ready to put into the jar. Make sure that you pack the aubergines in the jar tightly but not to a point that no oil can be added into the jar.
You can either add the spices to the oil before pouring it over the aubergine if you know how much oil will fit, or you can add the spices after the oil has been poured in. You will have to shake the jar slightly to mix all the flavours.
You can use sunflower oil if you prefer a bit of a tang to the dish. Salt does not need to be added again as the aubergine already has salt infused in it.
Leave the jar to rest for at least two weeks to properly infuse all the spices and herbs into the aubergines. You will have a better flavour that can really be enjoyed.
The best and yummiest ways to serve these pickled eggplants is on some crackers, a slice of bread or toast or as a side dish with the starter dishes at any lunch.
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Thanks to article author: Hassim Seedat
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Tags: how to make aubergines in oil, aubergine in olive oil (melanzane sottolio), aubergines in oil recipe, vegan recipes, vegan recipes breakfast, italian aubergines in oil , aubergines in olive oil, italian recipes cooking, vegan recipe, italian recipes tasty
Melanzane Ali olio, eggplant pickled in olive oil
Pickled eggplant in olive oil
How we preserve aubergines/eggplant in olive oil - Melanzane sott'olio Calabresi recipe
For EACH KILO of whole aubergine we used:
25g salt
100ml white wine vinegar
1 to 2 cloves of garlic
3 chillies
6 basil leaves or 1-2 bayleaf or 1-2 sprigs of rosemary
+/- 100ml extra virgin olive oil
Each kilo should fill slightly less than a 350ml jar.
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