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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howard roper
[email protected]This is a great recipe for a healthy and delicious snack. The pickled eggplant is a great source of vitamins and minerals.
Kareem Malik
[email protected]I love this recipe! The pickled eggplant is the perfect addition to my favorite sandwich.
Arsalan Joshee
[email protected]This is a great recipe for a quick and easy side dish. The pickled eggplant is a great way to add some flavor to your meal.
Zothani Sibiya
[email protected]I made this recipe for a picnic and it was a huge success. The pickled eggplant was the perfect addition to our lunch.
Manuel Hercules
[email protected]This is a great recipe for a low-carb snack. The pickled eggplant is a healthy and delicious way to satisfy your cravings.
Patience Evelyn
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili flakes if you don't like spicy food.
Allen Neal
[email protected]I'm not a big fan of eggplant, but I love this pickled eggplant recipe. It's the perfect balance of tangy and savory.
Praisha Poudel
[email protected]This is a great recipe for preserving eggplant. The pickled eggplant can be stored in the refrigerator for up to 2 months.
Bk Ds
[email protected]I love the tangy flavor of this pickled eggplant. It's the perfect addition to a salad or sandwich.
Aser Kassem
[email protected]I've made this recipe several times and it always turns out perfectly. The pickled eggplant is delicious and it's a great way to use up extra eggplant.
Emeka Oparah
[email protected]This is a great recipe for a quick and easy appetizer. The pickled eggplant is always a hit with my guests.
awais gull
[email protected]I love this recipe! The pickled eggplant is the perfect addition to my antipasto platter. It's also great on sandwiches and salads.
DEMONS DEMONS
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pickled eggplant is so delicious and it's a great way to preserve eggplant for later use.
Mysha Akther
[email protected]I'm not a big fan of eggplant, but I decided to give this recipe a try. I was pleasantly surprised! The pickled eggplant is tangy and flavorful, and it's a great addition to a salad or sandwich.
Teonte Michie
[email protected]This is a great recipe for using up extra eggplant. I had some leftover eggplant from another dish and I decided to try this recipe. I'm so glad I did! The pickled eggplant is delicious and I will definitely be making it again.
Frank_Lion1
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the pickled eggplant and I received several requests for the recipe.
Arshad Sialkoti
[email protected]This recipe is easy to follow and the results are delicious. I served the pickled eggplant as an appetizer and it was a hit with my guests.
dakota Baron
[email protected]I've tried many pickled eggplant recipes, but this one is by far the best. The addition of garlic and chili flakes really takes it to the next level.
Roshik ten
[email protected]This pickled eggplant recipe is a keeper! The eggplants turned out perfectly tender and flavorful, and the olive oil marinade was spot-on. I will definitely be making this again.