italian pickled eggplant

This easy Italian Pickled Eggplant or Melanzane sott&#039;olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil.

Italian Pickled Eggplant

Italian eggplants* (see notes) (6-7 inches) ((16-17 cm))

salt

water

white wine vinegar

garlic (minced)

parsley

hot pepper flakes (if desired)

olive oil (enough

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.

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 before closing the jar. Let sit at least 24 hours before serving. Enjoy!

A must in every fridge! Pickled Eggplants are Joaco’s favorite snack. They are also easy to make and a great addition to pimp up your dishes.

Recipe for Pickled Eggplant

eggplants ((large))

sea salt ((coarse))

½ liter vinegar ((any))

vegetable oil

tbsp peppercorns ((black

bay leaves ((dry

garlic

oregano leaves ((dry))

paprika

tomatoes ((dry))

herbs

basil ((dry

The night before (or minimum 8 hours): Cut your eggplants the way you like them. We like cutting them following the eggplant’s length, but feel free to cut them transversally (discs) or even strips. We leave the peal, but you can cut it off if you want. Use a mandolin if you have one.

Place

Place the Eggplants on a tray. Add the salt on top and put another tray on top. Place some heavy stuff on it, such as books. The idea is that the salt dehydrates the eggplants. It will drain water, so make sure you place them somewhere where the water won’t spill overnight, for a minimum of 3 hours.

Sterilize

Sterilize. You need a sterilized mason jar (glass). Below is how.

Boil

Boil. Bring 2 liters of water to boil on a pot, and put your jar and lid to boil upside down for a minimum of 10 minutes.

Boil aside. Bring to boil 1 liter of water +  ½ liter of vinegar. Boil the eggplant strips for 3 minutes and take them off; let them drain in a colander.

Assemble

Start assembling: Start filling the mason jar with layers of all the ingredients (watch the video).

Fill

Fill it with vegetable oil, making sure you cover all the ingredients, and close the lid.

Store

Store. Put them on the fridge and start craving!

https://www.youtube.com/watch?v=rkhQ0Wg2N6A

This one is a must in every fridge. Easy to make and add to various dishes. 
Use as a SNACK with crackers or Focaccia 🥖 🤤
Add to any pasta, sandwich 🥪, or potatoes 🥔 for a flavor punch.
I also use the oil for additional daily preparations.
Suggestion: double the quantities, as you should leave it to rest in the fridge for a month before starting to eat it, but we usually can’t wait and start munching after 2 or 3 days 🐽 🙈, so your 2nd jar will be full of flavor in a month. 🙌

3 big eggplants
¼ cup coarse sea salt
½ liter vinegar
½ liter vegetable oil
2 tbsp peppercorns (black or mixed)
10 laurel leaves 
5 whole garlic cloves
2 tablespoons dried oregano leaves
Optional:
5 dried tomatoes
Any additional fresh herb such as thyme, mint, rosemary, or parsley

➡️The night before, cut your eggplants the way you like them, we like to cut them following the length of the eggplant, but feel free to cut them transversally (discs), or even strips. We leave the peal, but you can cut it off if you like. Use a mandolin if you have one.
➡️Place them on a tray. Add the salt on top and put another tray on top. Place some heavy stuff on it, such as books. The idea is that the salt dehydrates the eggplants. It will drain water, so make sure you place them somewhere where the water won’t spill, overnight, or a minimum of 3 hours.
You need a sterilized mason jar (glass) This is how ⬇️
➡️On a pot, bring 2 liters of water to boil, put your jar and lid to boil upside down, for a minimum of 10 minutes.
➡️Let it cool down in the water.
➡️Bring to boil 1 liter of water + the ½ liter of vinegar. Boil the eggplant strips for 3 minutes and take them off, let them drain in a colander.
➡️Start assembling: Start filling the mason jar with layers of all the ingredients (watch the video). 
➡️Fill it with vegetable oil, making sure you cover all the ingredients and close the lid.
➡️Put them on the fridge and start craving!

#Pickled #Eggplants #Pickledveggies #PickledEggplant #Aubergines #Berenjenas #Homemade #Vegetarian #Vegan #Pickles #Feedfeed #Realfood #Thekitchn #Snack #OurPlantBasedWorld

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Italian Pickled Eggplant

Recipe for Pickled Eggplant

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