Pickled Eggplant Recipes

PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER

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.

PICKLED EGGPLANT

Steps:

• Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
• In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
• Mix with aji molido, oregano, and basil.
• Put on jars with one laurel leaf on each jar and cover with olive oil.
• Store for at least a week before using.
• For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

PICKLED GRILLED EGGPLANT

Steps:

• Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
• Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.
• When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.

PICKLED EGGPLANT IN OLIVE OIL (MELANZANE SOTT'OLIO)

Steps:

• 1. Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they're too long.
• 2. Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).
• 3. After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.
• 4. Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don't have to be fully dry but they shouldn't be dripping wet.
• 5. Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
• 6. Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.