Pickled Eggplant Food

PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER

Pickled Eggplant (Aubergine) - Jamie Oliver image

From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.

Provided by DrGaellon

Categories Vegetable

Time 23m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

4 1/4 cups water
4 1/4 cups white wine vinegar
3 tablespoons kosher salt
2 1/4 lbs eggplants
1 -2 tablespoon dried oregano
1 -2 red chili pepper, sliced
4 garlic cloves, coarsely sliced
1 cup sunflower oil
1 cup extra virgin olive oil

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.

Nutrition Facts : Calories 343.9, Fat 36.4, SaturatedFat 4.9, Sodium 1748.4, Carbohydrate 5.7, Fiber 3.1, Sugar 2.2, Protein 1

PICKLED EGGPLANT

Pickled Eggplant image

This recipe has been in my family for generations. This is my mom's version. The amount of olive oil depends on the size of jars you use. The pepper flakes we use for this recipe are call "Aji Molido", it is not spicy but very flavorful, so please be careful. The first time I make this with regular American Hot pepper flakes I almost kill my boyfriend at the time.(Aji Molido is from Argentina)

Provided by MsPia

Categories Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 eggplants, peeled and cubed
2 onions, sliced in thin rings
2 red peppers, thin sliced
1 teaspoon kosher salt
2 cups red wine vinegar
1 1/2 cups water
4 garlic cloves, whole
1 tablespoon red pepper flakes
1 tablespoon oregano
1 tablespoon dry basil
2 -3 bay leaves
2 cups olive oil (may be more)

Steps:

Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
Mix with aji molido, oregano, and basil.
Put on jars with one laurel leaf on each jar and cover with olive oil.
Store for at least a week before using.
For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

Nutrition Facts : Calories 544, Fat 54.6, SaturatedFat 7.6, Sodium 225.5, Carbohydrate 15.7, Fiber 7.3, Sugar 6.6, Protein 2.5

PICKLED GRILLED EGGPLANT

Pickled Grilled Eggplant image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 eggplants
2 tablespoons kosher salt
1/2 cup extra-virgin olive oil
1 tablespoon sugar
4 cloves garlic, minced
2 tablespoons white wine vinegar
2 teaspoons chili paste
1 tablespoon freshly chopped parsley leaves
1 teaspoon freshly chopped mint leaves
Gray salt and freshly ground black pepper

Steps:

Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.
When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.

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