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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 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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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 we preserve aubergines/eggplant in olive oil - Melanzane sott'olio Calabresi recipe
For EACH KILO of whole aubergine we used:
25g salt
100ml white wine vinegar
1 to 2 cloves of garlic
3 chillies
6 basil leaves or 1-2 bayleaf or 1-2 sprigs of rosemary
+/- 100ml extra virgin olive oil
Each kilo should fill slightly less than a 350ml jar.
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Non ho mai mangiato melanzane così deliziose! Ricetta italiana di melanzane all'aglio
Non ho mai mangiato melanzane così deliziose! Ricetta italiana di melanzane all'aglio.
Ciao a tutti! In questo video vi farò vedere come preparare le melanzane in un modo semplice ma dal sapore strepitoso! Ricetta facile e veloce di melanzane all'aglio e prezzemolo. È un'ottima soluzione per un'antipasto sfizioso o contorno saporito. Questa ricetta di melanzane è una delle mie preferite e la preparo molto spesso! Ricetta completamente vegana senza nessun'aggiunta dei prodotti di origine animale. Le melanzane non sono mai state così deliziose! Provate questa facile e veloce ricetta di melanzane e rimarrete soddisfatti! Importante è sempre cucinare con amore :)
Ingredienti:
- 1 melanzana
- 3 spicchi d'aglio
- Prezzemolo
- 1 cucchiaino di peperoncino
- 40 ml di olio d'oliva
- Sale
- Pepe
#ricetteperfette
#ricettafacile
#melanzaneall'aglio
#melanzanedeliziose
#ricettadimelanzane
#asmr
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Eggplants preserved in olive oil | Italian Appetizer | Melanzane sott'olio
One of my favorite recipes to preserve vegetables in olive oil! ???? Thanks to my friend Jenny I was able to make the perfect eggplant appetizer. I have to say that I don't eat very often eggplants but after tasting this recipe, I loved them????
They have this lightly vinegar taste, but I like the fact that is not too strong. Leaving eggplants in the olive oil for some weeks, you allow them to take all the flavors of the garlic and the spices you add ????
Ingredients
• 1kg eggplants
• coarse salt
• 350ml white wine vinegar
• 1 - 1/2 carrot
• 2 garlic cloves
• chilly flakes
• fennel seeds
• white pepercorns
• olive oil
If you want to preserve for a long time the eggplants in the olive oil, it's better if you use the jars with a regular lid, and once you fill them you put them in a pan with water and you boil them until the lid it doesn't make click when you press it. Which are your favorite methods/vegetables to preserve for the winter? Feel free to leave your commends below and let me know if you would like to see other videos for vegetable/fruit preservations.
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See you next time ;)
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#eggplantspreservation #melanzanesottolio #vegetablepreservation
Melanzane sott'olio – Antipasti at its best!
Egal, ob als Antipasti auf eurem Buffet oder zu einer großen Portion Penne: Diese eingelegten Auberginen sind geschmacklich der absolute Kracher und überzeugen nicht nur diejenigen, die sich der veganen Küche verschrieben haben!
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Pickled Eggplants | Middle Eastern Style