ITALIAN PICKLED EGGPLANT
Steps:
- Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
- After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
- In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
- Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!
Nutrition Facts : Calories 443 kcal, Carbohydrate 84 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 7120 mg, Fiber 42 g, Sugar 49 g, ServingSize 1 serving
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
PICKLED AUBERGINES IN OLIVE OIL
Simple recipe for pickled aubergines in olive oil! An absolute delight. Really good as a salad or part of a dish of appetizers. But even better with a slice of warm bread!
Provided by The Bella Vita
Categories Appetizers
Time 10h
Number Of Ingredients 9
Steps:
- Wash and peel aubergines.
- Dry them well and cut them into strips.
- Then put them in a colander and sprinkle them with coarse salt.
- Cover with a flat plate and put an additional weight on its surface, this will serve to eliminate all the water present in the eggplant.
- Let them rest for about 10 hours. Every two hours you can remove excess water from the eggplant container.
- After 10 hours,with a clean cloth remove excess water. Pour the vinegar (500ml) and water (500ml) into a large pot and bring to the boil, and let the aubergines cook for about 3 minutes.
- Place the cooked aubergines on a plate covered with paper towels. Let them cool for about an hour or so.
- Meanwhile, cut the carrots, garlic and celery into rounds.
- In a jar, superimpose the aubergines with carrots, celery, garlic, basil and oregano. Complete the layers with enough olive oil to completely cover the aubergines. Continue until the jar will be full.I recommend waiting at least a week to eat the picked aubergine in oil, but if you can wait two weeks your eggplant will be even tastier.
Nutrition Facts : Calories 631 calories, Carbohydrate 130 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 37 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 354 milligrams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)
This is a popular and lovely Lebanese pickle served as a mezze. Perperation time does not include preserving time.
Provided by AaliyahsAaronsMum
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wipe clean the aubergines.
- Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
- Once cool, squeeze very gently to get rid of the water.
- To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
- Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
- Stuff with the walnut mixture.
- Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
- Make sure the aubergines are submerged in oil.
- Keep refrigerated until rich flavour develops, for about a week before serving.
- This will keep for a month in a refrigerator.
Nutrition Facts : Calories 737.7, Fat 59.4, SaturatedFat 8.1, Sodium 26.4, Carbohydrate 54, Fiber 31.8, Sugar 21.7, Protein 10.3
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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- Slice the eggplant into approximately 1/4″ thin slices, or julienne if preferred. Place in a colander and sprinkle lightly with Kosher salt. Continue layering the slices and salt, until finished.
- Place a small plate and weight on top of the plate. Make sure to put the colander in the sink or a small bowl underneath to catch the liquid. After a couple of hours, squeeze all the excess liquid from the eggplant and set aside.
- Put the vinegar and water in a small pot and bring to a boil, then add the eggplant. Cook them for approximately two minutes, then drain. Again, squeeze the excess vinegar from the eggplant after allowing them to cool off.
- Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Mix well. Don’t worry if there’s not enough oil as the jars. You will fill them with oil later in the process.
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