Italian Pickled Eggplant under oil
Had some from an Italian friend and now there are eggplants eveywhere. I wanted to make some and found this recipe but her mom kept them for months.
Not that it matters that much, but her mom's were in strips and peeled. I worry about preserving with the garlic in it, so I will only add garlic in the blanching part.
Anyone have a good family recipe, aithentic old world Italian preferred. I would also love photos.
This is a recipe that my best friend's mother gave to me and it is the one that I use. However, no picture....never thought of it!
Pickled Eggplant with Brown Vinegar, Onions & Peppers
given to me by Mary D'Agostino
Salt, 4 or 5 eggplants, cut into cubes.
3 large onions
2 large green peppers, or 1 green and 1 red
1/4 cup salt
2½ cups brown vinegar *
2½ cups sugar
1 teaspoon mustard seed
½ teaspoon tumeric
¼ tablespoon cloves
Put cubed eggplants into a colander and sprinkle generously with salt.
Place a heavy plate that is large enough to cover the eggplant and weigh
down so that the eggplant is compressed. Let stand for about 3 hours,
Thinly slice onions and peppers.
Combine vinegar, sugar and spices and bring to a boil. Add the above
vegetables and heat thoroughly, but do not boil.
Pack into hot, sterile jars. Cover with syrup and seal.
Cucumbers can be used in place of eggplant.
12 to 15 cucumbers.
*Malt vinegar: Made from malted barley, brown malted vinegar is coloured with caramel to give it its distinctive dark brown colour. It has a strong flavour.
Uses: It is the most widely used vinegar - delicious sprinkled on fish and chips and ideal for pickles and most chutneys.
Here's a great picture with an ingredients list. Seems simple enough. Use good quality oil, and be sure to use air tight lids. If you decide to refrigerate, just allow ample time for the oil to come to room temperature before serving. There's really no sacrifice in taste or texture employing this method and be sure to use vinegar and salt.
Grilled eggplant ---> http://www.tasteofsicilyltd.co.uk/veg...
'Strips" you likely saw ---> http://www.forchettina.it/contorni/me...
re: Cheese Boy
Those strips look a little on the brown side...
Here is my Nonna's recipe:
1.Boil a big pot of cold water with sea salt and white balsamic vinegar
2.eggplant - peel and cut into strips - do this right before you are ready to toss into boiling water so they don't turn brown.
3. Boil eggplant until it's cooked (almost translucent), about 10 minutes for two large eggplants. Don't overcook!
4. Take a colander and put a dish towel or several layers of cheese cloth, dump boiling hot eggplant into colander.
5. Wrap the eggplant up as tight as you can and squeeze out the juice. Put eggplant in bowl.
6. Split several cloves of garlic in half and add to eggplant with a handful of black peppercorns. Add olive oil, salt, and more vinegar to taste. When it has cooled down, store in a container topped with olive oil. Serve on crusty bread with a shaving of Reggiano.
Nonna always left it out at room temp.. no one died, but I prefer to refrigerate mine and bring to room temp before serving. Sorry no current pics, next time I will document!
Pablo: Questions for you if you wouldn't mind answering (numbered according to your number).
1. Do you do the 1 part vinegar to 2 parts water ratio?
3. The ones I had still had a bit of a bite to them; that's what I love.
6. I will had some chili flakes and when you are adding the other ingredients waiting to be cooled, is this in a large bowl? You only put in jars after cooled?
1. that's a lot of vinegar! I probably do about 1:4, you can always add more vinegar to taste when you are finished.
3. If you still like a little bite, be extra careful cooking as they keep cooking after you have squeezed them out. BTW, squeezing them out is the hardest part - they are hot and you have to give your hands a break from the heat every few squeezes
6. Chili flakes were added sometimes, I actually prefer the black peppercorns, they get nice and soft enough to eat after a few days. Large bowl is best, they cool faster. I store in a plastic container in the fridge once cooled.
I have a question. My friend made some eggplant similar to this recipe. But, the garlic turned green and she wanted to know why. Do you know what would cause this?
Made some last year just pickled - scared of butlism. N ot nearly as good as my friend's whose were in oil.
Now searching for some recipes again and see there are two schools of thought blanching and not blanching. Any suggestions/preferences/experiences?
Please chime in, I'm picking and pickling this weekend.