Pickled Aubergines In Olive Oil Food

PICKLED AUBERGINES IN OLIVE OIL

Steps:

• Wash and peel aubergines.
• Dry them well and cut them into strips.
• Then put them in a colander and sprinkle them with coarse salt.
• Cover with a flat plate and put an additional weight on its surface, this will serve to eliminate all the water present in the eggplant.
• Let them rest for about 10 hours. Every two hours you can remove excess water from the eggplant container.
• After 10 hours,with a clean cloth remove excess water. Pour the vinegar (500ml) and water (500ml) into a large pot and bring to the boil, and let the aubergines cook for about 3 minutes.
• Place the cooked aubergines on a plate covered with paper towels. Let them cool for about an hour or so.
• Meanwhile, cut the carrots, garlic and celery into rounds.
• In a jar, superimpose the aubergines with carrots, celery, garlic, basil and oregano. Complete the layers with enough olive oil to completely cover the aubergines. Continue until the jar will be full.I recommend waiting at least a week to eat the picked aubergine in oil, but if you can wait two weeks your eggplant will be even tastier.

PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER

Steps:

• Combine water, vinegar and salt in a pot. Bring to a boil.
• Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
• Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
• Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.

BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)

Steps:

• Wipe clean the aubergines.
• Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
• Once cool, squeeze very gently to get rid of the water.
• To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
• Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
• Stuff with the walnut mixture.
• Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
• Make sure the aubergines are submerged in oil.
• Keep refrigerated until rich flavour develops, for about a week before serving.
• This will keep for a month in a refrigerator.

ITALIAN MARINATED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant.
• Cut the eggplants into thin long strips, like french fries.
• Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
• Squeeze as much water as you can from eggplant.
• Place water and vinegar to boil.
• Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
• Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
• Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!