PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER
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
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 GRILLED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
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.
ITALIAN PICKLED EGGPLANT
Italian Pickled Eggplant, don't let the process intimidate you! Prepare authentic homemade pickled eggplant that doesnt' compare to store bought and serve as antipasto, in sandwiches or even on pizza. Deliciously flavored with garlic, dry red chilis, oregano and fennel seeds just like my mom makes!
Provided by Nadia Fazio
Categories antipasto
Number Of Ingredients 8
Steps:
- Please note that due to the large amount of eggplant, I divided the cut eggplant strips into 2 bowls and each step outlined below is repeated with each bowl.
Nutrition Facts : Calories 2360 kcal, Carbohydrate 102 g, Protein 17 g, Fat 221 g, SaturatedFat 178 g, Sodium 75490 mg, Fiber 52 g, Sugar 59 g, ServingSize 1 serving
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
EGGPLANT WITH GARLIC SAUCE
This is a tender Chinese eggplant stir fry dressed in a spicy garlic sauce. Ready in 20 minutes from start to finish.
Provided by Caroline Phelps
Categories Stir Fry
Time 15m
Number Of Ingredients 11
Steps:
- Whisk all the ingredients for the sauce into a bowl and set aside.
- In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
- Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
- Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
- Turn the heat off and serve with white or brown rice.
Nutrition Facts : ServingSize 2, Calories 194 calories, Sugar 6.2g, Sodium 883.8mg, Fat 16.5g, SaturatedFat 1.4g, UnsaturatedFat 5g, Carbohydrate 10.1g, Fiber 1.7g, Protein 2.2g, Cholesterol 0mg
PICKLED EGGPLANT RECIPE
Ever seen those jarred pickled Italian vegetables in olive oil? Now you can make yours too with this pickled eggplant recipe.
Provided by Nonna Box
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- With the help of a mandolin, slice the eggplant into 3/16 inch pieces lengthwise, then cut the slices into strips and then crosswise into 3-inch pieces.
- Layer the pieces of eggplant in a large colander and generously sprinkle each layer with Kosher salt. Place the colander in the sink, put a clean kitchen towel on top of the layered eggplant and top of the eggplant with a tall pot filled with water to weigh the eggplant down. This helps to squeeze out the bitterness of the eggplant.
- After two hours, take off the weight, remove the towel and rinse under cold water for 2 minutes.
- Transfer to a large kitchen towel. Put a handful of eggplant in a ricer and squeeze out as much liquid as you can until you have used all of the eggplant.
- Transfer to a large bowl and cover completely with white wine vinegar. Put a towel on top and weigh down with a pot filled with water.
- Leave them for an additional two hours.
Nutrition Facts : Calories 283 kcal, Carbohydrate 64 g, Protein 10 g, Fat 3 g, Sodium 27961 mg, Fiber 30 g, Sugar 32 g, ServingSize 1 serving
PICKLED EGGPLANT
Yield: 3 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Pickles
Time 1h
Number Of Ingredients 5
Steps:
- Mince the garlic; set aside.
- Chop basil leaves coarsely; set aside.
- Wash eggplant. then peel.
- Cut eggplant into 2 cm (1/2 inch) cubes; set aside.
- Put vinegar in a stainless steel pot, bring to a boil.
- Put one-fourth the eggplant in the vinegar, bring back to the boil, and let boil 2 minutes, then remove with a strainer spoon and put in a bowl.
- Repeat in similar batches for the rest of the eggplant.
- To the bowl with the par-boiled eggplant, now add the garlic, basil and salt, and toss.
- Pack hot into half-litre (US pint) jars.
- Fill jars with the hot vinegar.
- Leave 2 cm (1/2 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process 10 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
Nutrition Facts : ServingSize 100 g, Calories 36 kcal, Carbohydrate 6 g, Protein 0.9 g, Fat 0.2 g, Sodium 5 mg, Fiber 3 g, Sugar 2.8 g
PICKLED EGGPLANT
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
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
More about "pickled eggplant food"
PICKLED BABY EGGPLANTS - JAMIE GELLER
From jamiegeller.com
Servings 1Total Time 15 minsCategory Snacks, Appetizers
- Pour the water, vinegar and salt to a cooking pot. Add the eggplants and bring to boil. Cook until the eggplants soften - check with a fork.
JOSIE'S SICILIAN PICKLED EGGPLANT - JOSIE'S DAUGHTER'S …
From josiesdaughterskitchen.com
3/5 (1)Category Side Dish, VegetableCuisine ItalianEstimated Reading Time 8 mins
- You are going to start by peeling all your eggplants. As you peel them you're going to put them through the vegetable chopper cutting them in a french fry style cut. After cutting your going to place them in your crock or large stockpot. As you get it about halfway full you're going to salt them down and stir them up; bringing the top to the bottom and bottom to the top distributing the salt throughout the whole amount of eggplant in the crock. This is going to help release the water that's locked in the eggplant. ( I glove my hands with surgical gloves since the salt will be harsh and it definitely is more sanitary)
- Now, you are going to let your cut eggplants sit for about a half-hour while you clean up a bit. Cut your hot peppers and your garlic and be very liberal with your garlic; you'll need at least 2 whole bulbs of garlic chopped.
- Now, you are going to squeeze out your eggplant of excessive water and dump out all the water which has developed from you putting the salt in the eggplant. Rinse your crock/stockpot out, too.
- Now that everything is prepared you are going to begin the final step. Beginning with preparing the vinegar concoction. To every cup of white vinegar, you are going to equal that with 1 cup of water. I used 8 cups of white vinegar and 8 cups of water.
HOW TO CAN PICKLED EGGPLANT STEP BY STEP * THE ...
From thehomesteadinghippy.com
Reviews 6Category CanningCuisine MediterraneanEstimated Reading Time 5 mins
- Start by mincing your garlic and chopping your dill, if needed, and then move on to your eggplant. You can dice the eggplant into cubes or slices – it’s up to you.
- Next, put your vinegar and water into a stockpot. Bring them to a boil. While you are doing this, you should also be washing seven pint canning jars.
- While you are preparing your brine, you can also be sterilizing your jars and bands. You do not need to sterilize the lids, although you can, if you like, by dropping them in a pot of boiling water. The jars and bands can be sterilized by running them through the sanitize cycle on the dishwasher, or by boiling them, too, in pots of hot water.
- Once the brine reaches a boil, start filling your jars. Put one clove of garlic or its chopped equivalent, a head of dill, and a bay leaf in each jar.
HOW TO MAKE PICKLED EGGPLANT OR AUBERGINE - EASY
From food.onehowto.com
5/5 (4)
- To start preparing your pickled aubergine/eggplant, wash and peel them. Once peeled, put them aside while you prepare to cook them and fill them with vinegar, giving them their characteristic taste.
- Pour 1 litre of water, one cup of vinegar and a little salt in a saucepan and bring to boil over medium heat. When it starts boiling it's time to cut the aubergine. Chop it down the middle lengthwise and then cut them into strips about a finger-width thick. Continue cutting and putting aside your aubergine strips. Once the water starts boiling, add them in batches of 5 minutes cooking time each, then remove the aubergines that are ready and put them in a colander. Then add a new batch to the water and so on until it's all done.
- Blend the previously peeled garlic head with ¼ cup olive oil, salt, pepper, oregano and two tablespoons of vinegar in a blender or food processor. Mix all the ingredients into a paste and set aside. This will be the dressing of your pickled eggplant or aubergine.
- Now all the ingredients are ready, so it's time to seal them. Use previously sterilised glass containers and add a layer of eggplant and then a thin layer of dressing, and so on until the container is almost full, then add a good amount of olive oil to cover the aubergines. Repeat until you've used all the aubergines. Here you can learn how to make a fermentation jar for more tips.Cover well and refrigerate for 48 hours for an intense and delicious flavour. After this time you can serve your pickled aubergine accompanied by biscuits and other delicious snacks. You can combine it with other pickles you can make at home too such as green tomato pickle or cucumber pickle.
PICKLED EGGPLANT (ASSYRIAN/ IRAQI RECIPE) | HILDA'S ...
From hildaskitchenblog.com
4/5 (3)Total Time 32 minsCategory Appetizers, Side DishCalories 59 per serving
- Trim the eggplant stems and make a long slit down the center of each eggplant. Make sure it's deep enough to stuff, but don't go all the way through.
- Place eggplant in a small pot, and cover with four cups of boiling water, mixed with 1/2 teaspoon of salt. Cover and allow to soften for 20-30 minutes. The goal is to get the eggplant soft enough to stuff, but still firm.
- Meanwhile, peel and chop three cloves of garlic. Mince three of the serranos and add to the garlic. Chop the parsley, making sure to save some of the longest strands to tie the eggplant shut, after stuffing.
- Mix 1/2 teaspoon of salt into the stuffing mixtures. Once the eggplant are ready, rinse with cold water and gently stuff.
PICKLED EGGPLANT (PICKLED AUBERGINES) - CHRISTINA'S CUCINA
From christinascucina.com
4.6/5 (55)Total Time 30 minsCategory AppetizersCalories 14 per serving
- Slice the eggplant into approximately 1/4″ thin slices, or julienne if preferred. Place in a colander and sprinkle lightly with Kosher salt. Continue layering the slices and salt, until finished.
- Place a small plate and weight on top of the plate. Make sure to put the colander in the sink or a small bowl underneath to catch the liquid. After a couple of hours, squeeze all the excess liquid from the eggplant and set aside.
- Put the vinegar and water in a small pot and bring to a boil, then add the eggplant. Cook them for approximately two minutes, then drain. Again, squeeze the excess vinegar from the eggplant after allowing them to cool off.
- Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Mix well. Don’t worry if there’s not enough oil as the jars. You will fill them with oil later in the process.
ROASTED PICKLED EGGPLANT | ANTIPASTO RECIPES | SBS FOOD
From sbs.com.au
2.7/5 (406)Category SideCuisine Australian
PICKLED EGGPLANT RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
ITALIAN-STYLE PICKLED EGGPLANT (MELANZANE SOTTO ACETO) …
From thespruceeats.com
4/5 (191)Total Time 3 hrs 31 minsCategory Appetizer, Side Dish, Snack, IngredientCalories 213 per serving
PICKLED EGGPLANT | RICARDO
From ricardocuisine.com
5/5 (5)Total Time 35 minsCategory Appetizers
HOW TO EASILY PICKLE EGGPLANT - THE HOMESTEADING HIPPY
From thehomesteadinghippy.com
Reviews 2Category CanningCuisine MediterraneanEstimated Reading Time 4 mins
PICKLED EGGPLANT - GARLIC, CHERRY PEPPERS ... - SIP AND FEAST
From sipandfeast.com
Ratings 1Calories 462 per servingCategory Appetizer, Condiment
- Peel and cut eggplants into strips that are roughly 1" wide and a 1/4" thick. Place a thin layer of eggplant strips in a large colander and sprinkle with kosher salt. Repeat this process with all eggplant strips, so salt touches all of the strips.
- Place a heavy plate on top of the eggplant and a plate underneath the colander to catch water. Let the eggplant release its water for 6 hours. Check and dump the water from the bottom plate every hour or so. The eggplant will release a lot of water.
- Bring a large pot to boil with 2 cups of water and 1 cup white vinegar. After the eggplant has released its water, rinse the salt off in colander. Try to squeeze out more liquid from the eggplant, then boil in the water/vinegar for 2-3 minutes max.
PICKLED GARLIC EGGPLANT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.9/5 Total Time 10 minsServings 4
ITALIAN PICKLED EGGPLANT | RICARDO
From ricardocuisine.com
Servings 6-8Total Time 1 hr 5 minsCategory Appetizers
PICKLED EGGPLANT RECIPE BY LEBANESE.CHEF | IFOOD.TV
From ifood.tv
Eggplants 2 PoundPickling solution 5 Cup (80 tbs)Garlic 4 Clove (20 gm)Calories 512 per serving
PICKLED EGGPLANT (MELANZANE) | EGGPLANT RECIPES | SBS FOOD
From sbs.com.au
3.5/5 (35)Category SideCuisine Italian
FAMILY RECIPE: JOSIE'S SICILIAN PICKLED EGGPLANT | ITALIAN ...
From orderisda.org
Estimated Reading Time 5 mins
PICKLED EGGPLANT - RECIPE | COOKS.COM
From cooks.com
5/5 (3)
ITALIAN-STYLE PICKLED EGGPLANT RECIPE - HGTV
From hgtv.com
Estimated Reading Time 3 mins
PICKLED EGGPLANT - VEGAN FOODS
From foodsdictionary.com
Cuisine Vegan Persian RecipesCategory Vegan PicklesServings 17
PICKLED EGGPLANT - CHOWHOUND FOOD COMMUNITY
From greatist.com
Author Ali Laraia
CANNING PICKLED EGGPLANT RECIPES - COOKEATSHARE
From cookeatshare.com
CANNING PICKLED EGGPLANT RECIPES - FOOD NEWS
From foodnewsnews.com
PRESSED AND PICKLED EGGPLANT RECIPE - MOTHER EARTH NEWS ...
From motherearthnews.com
10 PICKLED EGGPLANT IDEAS | PICKLED EGGPLANT, PICKLING ...
From pinterest.ca
PICKLED EGGPLANT - FOOD HUNTER
From hrcook.com
MOROCCAN PICKLED EGGPLANT | RECIPE | PICKLED EGGPLANT ...
From pinterest.ca
PICKLED EGGPLANT - FOODS AND DIET
From foodsanddiet.com
CANNING ITALIAN PICKLED EGGPLANT RECIPES
From tfrecipes.com
PICKLED EGGPLANT RECIPES
From tfrecipes.com
BEST PICKLED EGGPLANT RECIPE: EGGPLANT IS WHAT PETER PIPER ...
From 30seconds.com
INSTANT PICKLED EGGPLANT - بتنجان مخلل - COOK WITH REEM
From happilyhafsadevsite.com
PICKLED EGGPLANT
From pickledeggplant.com
PICKLED STUFFED EGGPLANTS MAKDOUS - ALL INFORMATION ABOUT ...
From therecipes.info
PICKLED EGGPLANT | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
PICKLED EGGPLANT - CANNING AND PRESERVING RECIPES ...
From chowhound.com
PICKLED EGGPLANT | RECIPE | PICKLED EGGPLANT, PICKLES ...
From pinterest.com
MAKING THE BEST PICKLED ITALIAN EGGPLANT - YOUTUBE
From youtube.com
RAW FOOD RECIPES: PICKLED EGGPLANT - YOUTUBE
From youtube.com
PICKLED EGGPLANT NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love