Canned Eggplant Recipes

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MARINATED EGGPLANT



Marinated Eggplant image

This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!

Provided by Graymare47 252632

Categories     < 4 Hours

Time 1h5m

Yield 4-6 small jars

Number Of Ingredients 7

2 lbs eggplants
2 cups olive oil
3/4 cup red wine vinegar
3 tablespoons crushed red pepper flakes
5 garlic cloves, minced
2 1/2 teaspoons salt
2 1/2 teaspoons dried oregano

Steps:

  • Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
  • Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
  • Pack into small Ball canning jars and process in a hot water bath for 5 minutes.

CAPONATA - CANNED



Caponata - Canned image

Make and share this Caponata - Canned recipe from Food.com.

Provided by TishT

Categories     Spreads

Time 2h30m

Yield 1 I don't know

Number Of Ingredients 16

1/2 cup olive oil
2 eggplants, unpeeled
2 large Spanish onions, peeled
1 clove garlic, crushed
3/4 cup celery, finely diced
2 cups tomato puree or 2 cups tomato sauce
1/3 cup pitted green olives, coarsely chopped
1/3 cup pitted black olives, coarsely chopped
1/4 cup capers, drained
1/4 cup red wine vinegar or 1/4 cup white wine vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons parsley, minced

Steps:

  • Heat 5 Tbs olive oil in stockpot.
  • Add eggplant that has been cut into 1" cubes.
  • Stir fry 10-12 minutes until golden and touched with brown.
  • Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
  • Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
  • Uncover and cook until very thick, about the consistency of chutney.
  • Prepare 3 pint sized jars.
  • Ladle caponata into jars leaving 1 inch headspace.
  • Wipe rims with a damp cloth.
  • Seal with lids.
  • Pressure cooker can pints at 10 pounds pressure for 30 minutes.

MARINATED EGGPLANT SLICES



Marinated Eggplant Slices image

A Russian eggplant appetizer, served cold and marinated, for garlic lovers! Consider topping with toasted pine nuts and/or capers, Greek olives, and tomato for extra zing.

Provided by flying fingers

Time 3h10m

Yield 6

Number Of Ingredients 7

1 ¾ pounds eggplant, cut into 1/2-inch slices
1 tablespoon coarse kosher salt
4 cloves garlic, crushed
3 tablespoons red wine vinegar
½ cup olive oil, or as needed
salt and freshly ground black pepper to taste
¼ cup cilantro, chopped

Steps:

  • Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
  • Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
  • Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
  • Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 8.8 g, Fat 18.3 g, Fiber 4.6 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 964.2 mg, Sugar 3.1 g

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