Pickling Cukes Recipe Recipe For Eggplant

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ITALIAN PICKLED EGGPLANT



Italian Pickled Eggplant image

This easy Italian Pickled Eggplant or Melanzane sott'olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil.

Provided by Rosemary Molloy

Categories     Antipasti     Appetizer     Side Dish

Time P1DT28m

Number Of Ingredients 8

3 medium Italian eggplants* (see notes) (6-7 inches) ((16-17 cm))
3 teaspoons salt
5 cups water
2 cups white wine vinegar
1-2 cloves garlic (minced)
1 tablespoon fresh Italian parsley (minced)
1-2 dashes hot pepper flakes (if desired)
olive oil (enough to completely cover the 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



Pickled Eggplant image

This recipe has been in my family for generations. This is my mom's version. The amount of olive oil depends on the size of jars you use. The pepper flakes we use for this recipe are call "Aji Molido", it is not spicy but very flavorful, so please be careful. The first time I make this with regular American Hot pepper flakes I almost kill my boyfriend at the time.(Aji Molido is from Argentina)

Provided by MsPia

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 eggplants, peeled and cubed
2 onions, sliced in thin rings
2 red peppers, thin sliced
1 teaspoon kosher salt
2 cups red wine vinegar
1 1/2 cups water
4 garlic cloves, whole
1 tablespoon red pepper flakes
1 tablespoon oregano
1 tablespoon dry basil
2 -3 bay leaves
2 cups olive oil (may be more)

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.

Nutrition Facts : Calories 544, Fat 54.6, SaturatedFat 7.6, Sodium 225.5, Carbohydrate 15.7, Fiber 7.3, Sugar 6.6, Protein 2.5

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