Best 2 Pickled Eggplant In Olive Oil Melanzane Sottolio Recipes
Embark on a culinary journey to savor the delightful flavors of pickled eggplant in olive oil, a delectable dish known as Melanzane sott'olio. Originating from the vibrant region of Italy, this pickled delicacy tantalizes taste buds with its symphony of flavors. Dive into a collection of carefully curated recipes that unveil the secrets behind this timeless preservation technique. From classic methods using fresh eggplants to innovative twists incorporating roasted or grilled eggplants, these recipes cater to every palate and skill level. Discover the art of pickling, explore variations in herbs and spices, and learn the essential steps to ensure a successful pickling process. Get ready to transform ordinary eggplants into extraordinary culinary creations that will add a touch of magic to your meals.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN PICKLED 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
MELENZANA ALI OLIO
A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
Provided by DXRICCI
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P1DT12h15m
Yield 16
Number Of Ingredients 8
Steps:
- On the evening before you intend to make the dish, prepare the eggplant. Cut the ends off the eggplants, and peel. Cut the peeled eggplant into long strips about as big around as shoestring french fries. Place the strips into a large bowl, and stir in 1/2 cup of coarse salt.
- Place a sturdy dinner plate upside down in a clean sink, making sure that the drain is not blocked. Place a generous handful of the eggplant strips onto the center of the plate, and cover with another upside down dinner plate to create an eggplant sandwich. Layer more eggplant and plates until all of the eggplant is sandwiched. Cap it off with one additional plate, and press down firmly. Set a sturdy stock pot on top, and fill with enough water to create some pressure on the eggplant layers. Not so much pressure that you break your dishes though. Let this pressing process stand overnight.
- The next day, fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, briefly swish the eggplant around in the ice water, then squeeze dry and place into a clean bowl. If your hand starts to hurt, you are swishing too long. Once all of the eggplant is rinsed and squeezed and in the bowl, mix in the vinegar. Let rest for about 15 minutes.
- Heat a splash of the olive oil in a skillet over medium heat. Once the oil is hot, add the garlic, red pepper flakes, oregano and sea salt. Cook and stir just until fragrant. You do not want to cook the garlic. Set aside to cool.
- Your eggplants should be well rested now. Give them one last sqeeze. Make it a good one, or your melenzana is going to taste like pickles. ''Don't worry, this is the last time, I promise...'' (This is to be said to the poor little melenzana - they've been through so much!)
- Place the squeezed eggplants into a large bowl, and stir in the contents of the skillet and remaining olive oil until well blended. Transfer to sterile 1 pint or 1/2 pint jars. Make sure to fill the jars to the top, and top off with any olive oil that may be left in the bowl. Wipe the rims with a clean dry cloth, and seal tightly with new lids. Refrigerate for at least a month before opening.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 9.1 g, Fat 28.3 g, Fiber 4.7 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 2698.4 mg, Sugar 3.2 g
Tips:
- Choose the right eggplant: Look for small, firm, and unblemished eggplants. Avoid those that are too large or have bruises or blemishes.
- Slice the eggplant evenly: This will help them cook evenly. Use a sharp knife to cut the eggplant into 1/2-inch thick slices.
- Salt the eggplant slices: This will help to draw out the bitterness. Sprinkle the eggplant slices with salt and let them sit for 30 minutes.
- Rinse the eggplant slices: After 30 minutes, rinse the eggplant slices thoroughly with cold water. This will remove the excess salt.
- Dry the eggplant slices: Use a paper towel to pat the eggplant slices dry. This will help them to absorb more of the olive oil.
- Use good quality olive oil: The quality of the olive oil will make a big difference in the taste of the pickled eggplant. Use a good quality extra virgin olive oil.
- Store the pickled eggplant in a cool, dark place: The pickled eggplant will keep for several months in a cool, dark place. Once opened, the eggplant should be stored in the refrigerator.
Conclusion:
Pickled eggplant in olive oil is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up extra eggplant and is a healthy and flavorful addition to any meal. With just a few simple ingredients and a little bit of time, you can make your own delicious pickled eggplant in olive oil at home.
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