PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER
From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.
Provided by DrGaellon
Categories Vegetable
Time 23m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, vinegar and salt in a pot. Bring to a boil.
- Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
- Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
- Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
Nutrition Facts : Calories 343.9, Fat 36.4, SaturatedFat 4.9, Sodium 1748.4, Carbohydrate 5.7, Fiber 3.1, Sugar 2.2, Protein 1
EASY HOMEMADE PICKLE
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It's my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
Provided by Jamie Oliver
Categories Save with Jamie Vegetable sides
Time 20m
Yield 1 large jar, approx. 800ml
Number Of Ingredients 6
Steps:
- Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
Nutrition Facts : Calories 29 calories, Fat 0.1 g fat, SaturatedFat 0 g saturated fat, Protein 0.7 g protein, Carbohydrate 5 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.3 g salt, Fiber 0.8 g fibre
AMAZING PICKLED AND MARINATED VEGETABLES
Pickled vegetables taste totally delicious. I'm going to give you my personal favorite vegetables and herb combinations - damn simple and they make great presents. Much cooler than turning up with a bottle of wine. Once you've had success with them, have a go at your own variations. You can use one large jar or lots of smaller ones (I prefer smaller ones because once a jar's been opened it will only last for a week or so in the refrigerator).
Provided by Jamie Oliver
Categories side-dish
Time 1h30m
Yield about 2 quarts
Number Of Ingredients 12
Steps:
- Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
- Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
- Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
- Choose 1 of the following vegetable and herb options: .
BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)
Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.
Provided by reya doucette
Categories Asian
Time 6h30m
Yield 6 cups, 72 serving(s)
Number Of Ingredients 14
Steps:
- Julianne or dice small brinjal-eggplant.
- Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
- Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
- Grind ginger and garlic in some of the vinegar to paste.
- Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
- Add and fry garlic and ginger paste for 5 minutes.
- Add dry spices, fry 2 minutes.
- Add vinegar and tamarind, mix well for 1 minute.
- Add curry leaves and sugar, mix well.
- Add brinjal mix well and cook 1-2 minutes.
- Cool and bottle.
Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9
AUBERGINE PICKLE
Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds
Provided by Good Food team
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1.5kg chutney
Number Of Ingredients 12
Steps:
- Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
- Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.
Nutrition Facts : Calories 19 calories, Fat 0.3 grams fat, Carbohydrate 3.8 grams carbohydrates, Sugar 3.7 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein
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