Pickled Eggplant In Olive Oil Melanzane Sottolio Food
MELANZANE SOTT'OLIO- PICKLED EGGPLANT
Do you relish the idea of pickling for the very first time? Do you marvel at the memory of nonna and her secret stash of homemade canned goodies? Whether motivated by curiosity, nostalgia or preserving your culinary legacy, this recipe is a win! Melanzane sott'olio is a classic Italian side dish that adds some wonderful spice to sandwiches, pairs beautifully with marinated meats- and makes for a really flavorful antipasto. There are two key must-haves in creating an amazing pickled eggplant. One is simply time- time that you should spend sleeping, getting a mani-pedi, reading or whatever your heart desires. The second involves technique- finding the best way to remove bitter excess vegetable water. There are endless variations out there; some require the eggplant to purge over night anywhere from 8-12 hours. You'll also need a lot of manpower- rinsing, squeezing...you get the idea. Then, there are ways to speed up the draining process to a 3 hour production without sacrificing taste. And that, my foodie friends, is the method you will find here. Oh yes! Back in the hills of Sicily, my mother-in-law has relied upon one item to do the job- a hefty flour bag. I will clearly explain all that in a moment. But first, it's best to visualize everything from prepping to jarring. And for that, I've broken the recipe down into two distinct activities - "Me Time" vs. "Go Time. That's two hours and ten minutes of work, with about five and a half hours of play. Pronti? Are you ready? Check it out!: GO TIME: 1 hour to slice, salt, layer, cover and weigh down the eggplant. ME TIME: 3 hours to do just about anything while the eggplant drains. GO TIME: 5 minutes to cook the eggplant in boiling water and white wine vinegar. ME TIME: 2 hours to hang out while the eggplant dries out. GO TIME: 5 minutes to prep jars for sterilization. ME TIME: 30-35 minutes to make those jars ever so shiny and clean. FINAL STRETCH: 1 hour to layer, season and seal up that pretty concoction. Ready to get your pickle party on? Then check out the prep work here below. For step by step instructions on cooking and jarring look further down! Oh! And don't forget to view the images on layering your eggplant under the "How to" tab! SALTING AND DRAINING THE EGGPLANT: Peel and slice your eggplant into thin 3-4 inch long pieces. Lay a dish towel over a large plate and place an even layer of sliced eggplant on top. Salt at will. Cover the eggplant with another dish towel. Then, add another layer of eggplant, salt and repeat as necessary. Remember, you want to create layers, not the Alps. Place a dish towel over your top layer, then cover with a large flat dish. Carefully rest an unopened flour bag horizontally on top of that flat dish. The added weight will get those bitter juices out and absorbed by the dish towels below. Let rest for 3 hours. (Check out the cooking and jarring process below under "instructions".) ALSO here's how you... STERILIZE YOUR JARS: Using hot water and dish soap, wash jars and lids thoroughly. Place a dishcloth at the base of a large pot and place empty jars right side up. Add another dishcloth in between jars to prevent breakage during boiling. Fill jars with water first (this method prevents them from floating as you fill the pot with water). Then slowly fill entire pot with water, completely covering jars by an inch of water. Bring water to a boil over high heat. Once it begins to boil, lower the flame and let boil for another 30 minutes. Add lids about ten minutes before you turn off the flame. Remove from flame and let cool a bit. Use tongs to carefully empty and remove the jars. Place them open-side up, on a clean kitchen towel for a few minutes.
Yield 32 oz.
Number Of Ingredients 1
Steps:
- Instructions1. BOILING THE EGGPLANT: In a large pot boil equal parts water and white wine vinegar. When it reaches the boiling point, add the eggplant and cook for up to 5 minutes. If you like a bit more "bite", taste test the eggplant around the 4 minute mark. 2. Using a strainer, slowly remove the eggplant from the boiling water and vinegar and lay out on a large dish towel to dry for 2 hours. In the meantime, sterilize your jars (see specific steps above).3. JARRING THE EGGPLANT: Coat the base of your sterilized jar with extra virgin olive oil. Add some thinly sliced garlic, chopped basil and a pinch of dried oregano. Then layer your eggplant (1/2 inch to 3/4 inch thick), followed by more extra virgin olive oil, garlic, fresh basil and oregano. Gently press down with each layer to ensure eggplant is coated and avoid trapping air. 4. Repeat layering until you reach the neck of the jar. Make sure to cover the top with a 1/2 inch of extra virgin olive oil. Tightly close the jar and let rest overnight. The next day, check to see if the oil on top of your eggplant was absorbed, exposing the vegetable. If that's the case, simply add more oil. You do not want to leave any eggplant uncovered. For full flavor, leave jars in a dark, cool pantry for 30 days. This may seem like a long time, but it's well worth the wait! Course : Appetizer Recipe Type : Side Dish Ingredient : basil, eggplant, extra virgin olive oil, garlic
PICKLED EGGPLANT IN OLIVE OIL (MELANZANE SOTT'OLIO)
Categories Vegetable
Number Of Ingredients 9
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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