Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pickled eggplants. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
This traditional recipe for quick-and-easy, Italian-style pickled eggplant known as melanzane sott'aceto does not require a complicated canning process. Moroccan Pickled Eggplant with garlic, coriander seeds and cilantro. A delicious way to preserve your garden eggplant just a little bit longer!
Pickled eggplants is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Pickled eggplants is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have pickled eggplants using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pickled eggplants:
- Make ready 2 medium eggplants
- Take 3 cup water
- Take 3 cup white vinegar
- Make ready 1 salt
- Make ready 1 tsp black pepper (not powdered!)
- Prepare 1 tsp oregano
- Take 4 garlic cut in cubes
- Take 2 bay leaf
- Get 3 dried spicy pepper
This recipe uses just eight ingredients in four steps, complete with photos. Pickled eggplant is a type of preserved vegetable normally made by first washing and slicing the eggplant before straining out the juices and then sealing the slices in sterilized glass jars. In a colander, toss the eggplant strips with the salt. Pickled eggplant should join the pantheon of classic pickles.
Steps to make Pickled eggplants:
- Cut the eggplant in 1cm thick slices and spread salt on them, leave in the fridge overnight. (This step takes the bitterness out of the eggplant)
- Boil the eggplants in a mixture of water and vinegar (equal parts) until they become slightly transparent
- Drain water and let the eggplant pieces dry on a sieve to avoid excess water.
- Sterilize a jar and the cover in boiling water (this will assure the long lasting of the pickled eggplant).
- Take the cooled eggplant and place them in the jar, each time you should layer one or two pieces of eggplant and spread some of the dried spices (oregano, bay leaf, black pepper, spicy chilly) and garlic. This all the way to the top.
- Once you have reached the top, fill the jar with a good oil. Once you believe the jar is fool, helping yourself with a long butter knife (not sharp so you won't damage the eggplants) and press slightly from the wall into the center releasing the air bubbles trapped in between the layers. The more bubbles you take out, the better! Finally refill with oil until the top of the jar.
- Keep for about a month before you taste it! (I know it's hard, but the more you wait, the tastier it gets!)
- Enjoy!
It deserves a spot up there between the kosher dills and dilly beans. Zippy and flavorful, it's perfect for pickle plates and quick appetizers. 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. A wide variety of pickled eggplant options are available to you, such as flavor, preservation process, and processing type. Pickled Eggplant Pickled Eggplants are a delicious and traditional Italian accompaniment to crostini or just eaten as a tangy snack.
So that is going to wrap this up for this special food pickled eggplants recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
