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.
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Nouman Raj
[email protected]I love the combination of flavors in this pickled eggplant recipe. The briny tang of the eggplant, the savory richness of the olive oil, and the subtle sweetness of the garlic are all perfectly balanced.
Ramesh Xettri
[email protected]This pickled eggplant recipe is a great way to add some Mediterranean flair to your meals.
Isabelle Rasmussen
[email protected]I'm always looking for new ways to pickle vegetables, and this pickled eggplant recipe is a great addition to my repertoire.
Tehseen Khokar
[email protected]This pickled eggplant recipe is a great make-ahead dish. It's perfect for parties or potlucks.
Elexia Caley
[email protected]I love the way the pickled eggplant adds a pop of flavor to salads and sandwiches.
Masser Massera
[email protected]This recipe is a great way to use up leftover eggplant.
Mubashir King
[email protected]Overall, I thought this pickled eggplant recipe was just okay. I probably won't make it again.
Maqsood Javed
[email protected]The eggplant didn't turn out as tender as I would have liked.
Katherine Davey
[email protected]I found the recipe to be a bit too complicated. I think there are easier ways to pickle eggplant.
Olalekan Ayodele
[email protected]The pickled eggplant was a bit too salty for my taste, but I still enjoyed it.
Sulungeka Pali
[email protected]This pickled eggplant recipe is a lifesaver! I always have a jar of it in my fridge for those times when I need a quick and easy appetizer or side dish.
Birdhar Rai
[email protected]I followed the recipe exactly and the pickled eggplant came out great! I especially love the addition of the red pepper flakes.
Monkey Demon
[email protected]This recipe is a keeper! The pickled eggplant is so delicious and versatile. I've used it in salads, sandwiches, and as a side dish.
Salman Maqsood
[email protected]The eggplant turned out perfectly tender and flavorful. I will definitely be making this recipe again!
Jose Vieira
[email protected]I love making this pickled eggplant recipe! It's so easy to make and always a hit with my friends and family.
Mnisar Mnisar
[email protected]This pickled eggplant recipe is a delightful balance of flavors. The briny tang of the pickled eggplant pairs perfectly with the savory richness of the olive oil and garlic.