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How To make Melanzane Sott'Olio (Lightly Pickled Eggplant)
2 lb Japanese eggplant
4 c Red wine vinegar
4 c Water
1 tb Coarse salt
30 ea Fresh mint leaves
5 lg Garlic cloves, thinly sliced
1/2 ts Red pepper flakes
2 c Olive oil, or as needed
Peel the eggplants & cut them into 1/4" thick slices. Bring the vinegar, water & salt to a boil in a heavy saucepan. In the boiling liquid, immerse as many of the eggplant slices as possible in one layer. Lower the heat to a simmer & set a weighted plate on top of the eggplant to keep it submerged. Cook for about 10 minutes, until it is soft & easily pierced. Remove with a slotted spoon. Repeat with the remaining slices of eggplant. If the liquid becomes too concentrated, add 1 c more of both water & vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with some mint, garlic & red pepper flakes. Repeat until all the layers are used up & cover with olive oil. Cover & allow to marinate at room temperature for 2 days. Serve as part of an antipasto or with any salad. VARIATION: Melanzane Sott'Olio II: A stronger version. Cut the peeled eggplant into 1 1/2" thick slices. Bring 4 c red wine vinegar, 2 c water & 1 tb coarse sea salt to a boil. Cook submerged eggplant for 5 minutes; it should be just piercable by a knife but not soft.
Drain well & proceed as above.
How To make Melanzane Sott'Olio (Lightly Pickled Eggplant)'s Videos
Italian-Style Pickled Eggplant: a tasty side dish to try!
You'll fall in love with this Italian recipe!INGREDIENTS
1 kg eggplants
Salt
Olive oil
Chili powder
Dried parsley
Garlic powder
Dried oregano
600ml water
600ml vinegar
Glass jars
METHOD
Peel the eggplants and cut them into medium strips.
Put them in a strainer with a bowl underneath, add salt. Place a bowl full of water on top to apply pressure and let them sit overnight.
Pour water and vinegar into a pot, add salt, and bring to a boil.
Rinse the dehydrated eggplants, squeeze well, and pour into the vinegar-water mixture. Let cook for 4 minutes from when it begins to boil again.
Strain the eggplants, and place them on a tray with kitchen paper to dry for 5 hours.
Boil the glass jars for 15 minutes to sterilize them. Then add oregano, parsley, garlic, chili powder, and olive oil to the bottom of the glass jars.
Fill each jar with the dehydrated eggplants, then top with more olive oil and seasoning. Close and place them in a pot with a cloth and boil for 15 minutes to vacuum seal.
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???? The pickled Eggplants I eat with ANYTHING
These Pickled Aubergines/Eggplants are the perfect condiment to eat with anything. They have a garlicky vinegar flavour, that can brighten and flavour even the most boring dishes. I love them in all sorts of sandwiches, especially with some falafel.
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Sources:
Compound Chem - The Chemistry of Aubergine
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0:00 Intro
0:21 Preparing the Aubergines
2:15 Making the pickling liquid
2:40 Cooking the Aubergines
3:53 Assembling the Pickle
5:10 Taste Test & Review
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Ingredients:
1.5 Kg (4 large) Aubergines/Eggplants
100g (2-3) Green Chillies
120ml (1/2 Cup) White vinegar (can use malt or another vinegar instead)
2-3 Tbsp Salt
1/4 Tsp Ground Cumin
8 Cloves of Garlic
1/2-1 litre of Oil for Frying
Directions:
1- Wash and dry, or peel your aubergines, then slice them into slices about 1.5cm (5/8) thick
2- Place the aubergine slices in a bowl and salt heavily. Mix thoroughly to combine
3- Let this sit for 40-60 minutes, then wash the salt off of each slice of aubergine indivdually
4- Place the aubergine in a colander, and then stack and squeeze the pieces of aubergine to drain them from excess water (do not squeeze excessively until they turn paper thin, you only want to squeeze water out until they feel dry on the surface)
5- Mince the garlic, and combine with the vinegar and cumin in a heatproof container/bowl
6- Heat enough oil to deep fry the aubergines in a pan, and allow to heat up until a drop of water bubbles and evaporates
7- Fill the pan with aubergine slices, but do not overfill and don't allow them to overlap. Fry on high heat for 4-5 minutes until golden on the underside. Don't forget to also fry a chilli
8- Flip your aubergines over when gold, and cook for 3-4 mins more (timings may vary, trust your gut with this)
9- Once golden on both sides, remove from the oil, and allow to drain for a few seconds before mixing with the pickling liquid.
10- Repeat steps 7-9 until you have fried all the aubergine and at least one chilli
11- Slice a raw green chilli into thin strips, then mix it with the aubergines and let the aubergines pickle. Seal with a lid and store in the fridge
This needs AT LEAST 6 hours for the flavours to develop, but 24 hours is when they will taste their best. Eat within a few days if in a container, and within a couple of weeks if jarred
[SUB] Pickled Eggplant and Zucchini in Oil Easy Recipe I Melanzane e Zucchine sott'olio
This is a traditional Italian Recipe
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????????INGREDIENTI:
3 melanzane e 3 zucchine
sale
aceto
olio extravergine d'oliva
origano
peperoncino
aglio
sedano per le melanzane
????????INGREDIANTS:
3 aubergines and 3 courgettes
salt
vinegar
extra virgin olive oil
Origan
chili pepper
garlic
celery for eggplant
????????INGREDIENTS:
3 aubergines et 3 courgettes
sel
le vinaigre
Huile d'olive vierge extra
Origan
piment
ail
céleri pour aubergine
المقادير [ A]
3 دنجلات كبار
3 قرعات كبار
ملح حسب الدوق
خل ابيض
زيت الزيتون
زعتر
فلفل حار اختياري
كرافس
ثوم
Italian Pickled Eggplant Recipe
The best thing I know to do with a large amount of eggplant is to make a whole bunch of jarred Pickled (marinated) Eggplant! In this recipe, I show you how to make a basic version and give you a few suggestions of other ingredients you can add to this Italian-American classic! I hope you enjoy this authentic Italian pickled eggplant recipe!
WATCH MORE EGGPLANT VIDEOS!
Eggplant Rollatini
Classic Eggplant Parmigiana
Baked Eggplant Pasta
Eggplant Caponata
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GEAR OFTEN USED IN VIDEOS (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
INGREDIENTS:
-2 pounds eggplant - cut into 1/4 strips
-1/4 cup cherry peppers - minced
-1/4 cup parsley - minced
-2 cloves garlic - minced
-2 cups extra virgin olive oil
-kosher salt - to coat all the eggplant
-1 cup vinegar
-2 cups water
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How to prepare pickled eggplant as an appetizer
Pickled eggplant recipe is very easy and can be done by any beginner in the kitchen. You can eat it as a starter, appetizer, with bruschettas or accompanied with meats.
Here is the ossobucco dish that is eaten rich with the pickled eggplant -
Also here is our Spanish version of this video -
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PP Summer 2020 Pickled Eggplant
This recipe, Melanzane sott'olio, is preserved in olive oil. It must always be covered with olive oli on the top and it must be refrigerated.