How to Pickle Eggplant, southern Italy style.
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- Опубликовано: 4 окт 2024
- This is a great mason jar dish, it holds for about two weeks before opening, and paired with a sharp and salty Pecornio Romano, it can't be beat! Give it a try and let me know what you think.
Ingredients:
Japanese or baby eggplant, large dice
champagne vinegar
water
coriander seeds
garlic
red olives
parsley
capers
fresh chilly
EV olive oil
Pecorino Romano
Method:
Dice the Eggplant into 1 inch cubes, or long strips
Add the eggplant, a tablespoon of coriander seeds and smashed clove of garlic. add liquid (in the ratio of 1/3 champagne vinegar 2/3 water) until the eggplant are submerged. Bring to a boil on high heat. When the skin begins to turn brown, boil an additional 5 minutes.
meanwhile: roughly chop the capers, parsley and chilly pepper.
Drain the eggplant, coriander and garlic.
Add to a mason jar in layers. Some eggplant, some parsley and capers, some eggplant exc. Top the mason jar with olive oil, really fill it, like a lot. there should be no air gaps, only oil.
top while it's hot and put it in the fridge.
Remove 20 minutes before consuming to allow the oil to return to room temp.
enjoy - write me any questions and/or comments! and be sure to subscribe!! 
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Do the salt, Well worth it in taste and texture in the end. Cut eggplant, salt drain over night. Water and vinegar rinse, some boil exactly one min, pkg with garlic, oregano, red chilies etc. Traditional for a reason.
In all Turkish recipes, we salt eggplant.
But if you enjoy bitter eggplants, that's fine too I guess.
you salt it to get the bitter taste out of it
Exactly. With some kinds of eggplant it is not a crusial part, but with other if you don't do that it will just be very very bitter.
Santi Marro this is correct
lawnman 1959 I don’t think it’s necessary for the eggplants here in the States, in Europe yes.
I love this stuff. My parents are calabrese also. Thanks heaps
I make Pickled eggplant all the time. Have made it more often after learning your recipe without salting it first!!!Great!!!🙏🙏🙏
yum yum italian pickled eggplant yummmmmm thanks for sharing your knowledge enjoyed watching it
here we go again, time to make pickled eggplant, just harvested a bunch of Japanese eggplant from my garden. thanks Frankie
Eggplant is part of the nightshade family, you don't salt it to remove the water. You salt it first to remove the solanine, which is toxic! Salting also changes the texture from soft to firm so I strongly suggest you do not skip the salting process.
+Tim O'Sullivan weirdly I've never died from not salting eggplant, but ok
I strongly doubt salting removes a significant fraction of solanine.
NOPE
ok great we loved it!! just wanted to do all my harvested eggplant but cant eat it all in three weeks. I wanted a recipe that would last a year or so
+Anna Spina I'll work on a longer lasting one for you Anna
Omg I made it and it's so so good . I added blanched walnuts it was so good I didn't encourage people to try it as I wanted it for myself!!!
Thank you
you've shattered my world. I worked with my grandmother and aunts for years putting up Sicilian preserved eggplant at Christmas with such a multi-step fussy technique driven laborious process - your version looks great and I will try it - nice video with good energy - thank you.
+LJ give it a try! and I'm curious to know what grandma thinks of the final recipe
Top. tnx for sharing .
P.s the cooking in vinegar does the same as the salt
must be very differently delicious
But when can i start eating it? Is it okey to start eating from furst day?😅😅😋
you don't need to boil them at all, just fresh with all the oil and spices is enough. it gets ready overnight
I neeeeed to try ur method tomorow😢
whoops accidently used mustard seed so added coriander too, no chili pepper used a red pepper. hope its good. eat immediately or store for ten days then eat?
Anna Spina ten days works
I can't take the guy with the butterfly mask seriously! What the WHAT???!!!
Hehhhhhh. Maybe he us not comfortable with the camera
They are all tools.
You had to get the water out first because it was incredibly bitter in eggplants. It was true for every dish that included eggplants. This is no longer the case, but eggplants are no longer as tasty as before, I quite miss it. I still remove the water for preserved one. Just in order to get more of the flavored vinegar water in. Its just time, no work.
Isn't the guy with the grey jacket Luke Celenza, who "so happens" to be the one playing the music in the background? ;)
I don't how I did it last year but it was fab. do you have a precise recipe?
Theyre so baked
russians, russians make pickled eggplant, and its the best lol
Aaron Davydov stick to potatoes and vodka...mr Potato Head
I TRIED IT I HOPE ITS GOOD
Bitter eggplants? never come across any, bitter melons yes.
This is a great video, but I can’t believe you threw away the vinegar water. You can save that for sauce or soup! Anyway you did a great job.
good try and nice video bro but you got no idea - whilst it looks nice, this is nothing even remotely close to "Southern Italian" style egg plant preservation! Keep trying though; you will get there one day! (PS you probs need to research why southern Italians have been salting eggplants for hundred of years too - that will help!!) Again, nice video though - thanks!
+jaimusicxx This is how my grandmother in Calabria does it, what can I tell you.
The "Mmmmmmmmm's" have me intrigued. Could one use regular eggplant? This was a fun episode. Thanks. (P.S. We want a tour of your apt.)
of course you could!
April 18, 2014 ... So glad ... I was not forgotten ... Nine months later ... a baby!!! Hahaha ...
I stuff baby eggplants. Never cooked them before pickling.
:D good recipe,bravo! I enjoyed.... but....i am sorry....we Italians don't use coriander seeds! coriander isnt used here in everyday and traditional cooking. we use only chili pepper, garlic and black pepper and is rare one that u can find someone using different spices lol :D anyway... I remember my grandma putting in pickles also bay leaves (especially with eggplants pickled with vinegar,garlic and whole black pepper,I remember perfectly this flavour). ....and necessarily eggplants must to be salted (time:1 night). greetings from Roma :D
Omg i just watch this vedio after i made the pickiled wich need to wait with the salt for 8 hours😢😢😢😢
ok one more time... so I went to get champagne vinegar which I did find last year but alas I couldn't find any. I bought white wine vinegar and plain white , which should I use?
I'd go with the white wine vinegar out of the two
Neither. Apple cider vinegar trust me.
How long can I store?
you don't boil it after you salt it you fill it with olive oil
do the jars need to be boiled after filling them?
Anna Spina no because it won't last more than 2 weeks anyways - just make sure they're clean!
You don't know about food,... you salt it to remove the bitterness and toxic solanine that's inside! Eggplant will taste so much better if you don't skip the salting process!
how long does It last in the fridge?
Phil Del Giudice About 2 weeks before being opened, after opening it on;y lasts for about 3
+Frankie Cooks YOU KNOW WHY IT DOSENT LAST ? TOO MUCH WATER FRANKIE NOT ENOUGH OIL , HENCE WHY WE SALT THEM TO TAKE THE WATER OUT FOR THE OIL TO FILL INTO THE EGGPLANT . SORRY I ALWAYS WRITE IN CAPS JUST EASY . YOUR THOUGHTS ??
Vinny D where did you get this recipe from, i lived in naples over,30 years , and never never, seen that, you are losing all the flavour of pickled egg plant, go to italy before you starting making this , sorry no would eat this looks terrible
Michelle Brown not me , I salt them to take the water out . this looks terrible Michelle and I would not try it I know how to make delicious eggplant . Did you see my comment above ??
Plain bread is not bruschetta. The bread has to be toasted thus the word bruschetta. Bruciare - burn.
Boiling any veg. etc. takes out nutrients.
What's with the masked guy?!
The Vegan… there, to put the key bash on every vegetarian diet.
BTW vegans, you believe you’re grazing at the very top of the top of the culinary echelon? Try the Buddist diet… no onions, no garlic… That’s enough for now kids.
Too much crap in it and it will not last on the shelf for a long time!!!
You destroyed a beautiful ancient authentic recipe 🥴🥺
Looks disgusting. This is how you DON'T make marinated egggpland.
No clas you know nothing
skippipng the 6hrs step ruins the magic! U silly american! >:(((
So you're saying the only Italian thing is his last name?