Eggplant in Olive Oil Antipasto (Melanzane sott'olio)
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- Опубликовано: 5 фев 2025
- Today I would like to share with you an Eggplant in olive oil antipasto recipe.
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One of my dad's favorites.
When I found out he was buying it from a Italian deli for $30 a jar, I started making it for him for about $3 for a 32oz jar.
My grandmother was from Naples. She made it in slices. I just picked up eggplant at the Farmer's market and was thinking about this recipe. I used to make it with my father. It has been at least 20 years. I'll make this starting tomorrow. Love your accent. I miss my grandparents. Thank you for bringing a bit of my heritage back for me.
Love Pasquale and love when he speaks Italian, just like my family dialect, he’s a cutie! Mom made lots of jarred eggplant for our sandwiches, and stored them in the basement. Grazie!
Do you have the recipe, could you post it here please? Thank you.
Oh boy. I haven't eaten that in years. My mom and her family are originally from Sicily. I never made this but I have Caponata. Grazie. 🇮🇹
This recipe is fantastic! I’ve made this about 7 times in the past 3 months now. It is so tasty. A great appetizer or a meal with bread and wine.
Thank you for sharing your talent and hobby with us!
Heaven in a jar!
Ciao Pasquale, complimenti per la ricetta, sei l'unico italiano in America che non stravolge i nostri piatti.
Bravo!le melanzane fatte così sono tipiche della Calabria, buonissime
You're a charming man, a wonderful teacher, and a pleasure to watch. If you treat your family as wonderfully as you treat your viewers, you are all truly blessed. 💖
I haven't even tried any of your recipes yet. I'm sure they're great but it's the process that has me watching the preparation of dishes I don't even care for and will never make. May you enjoy life for many more years.
This recipe is Delicious. We add yellow pepper and 1 fresh hot pepper instead of flakes.
My grandmother made this all the time. I have searched forever for the recipe thank you so much for it now.
Tu sei il migliore di tutti. L ho gia fatto e mi piace moltissimo. Mille grazie. Sei un esempio per tutti che vanno i pensione.
i like how he sings and demonstrates the cooking ... he looks genuinely happy. He must be a humorous guy in his young days . thank you for sharing your italian cooking secrets.. You bring a smile to my face .
Loved this stuff! My Grandma who came from Puglia made this. As a kid, I would choose if over any cake or sweet thing. Thank you.
Great stuff! My mom used the same recipe with green tomatoes (unripe/no pink) and zucchini :)
Sweet Chef Pasquale😍
You are a gift to You Tube🥰
I am blessed to be married to an Italian, (Pizzuto).
I’ve never seen this recipe. I love egg plant. Been cooking for 60 some yrs and recently learned about the way to choose egg plants with less seeds.
Egg plants are male and female. You can do the research on-line.
Males have less seeds, the bottom is round and shallow.
Female bottom is deep and shaped like a dash.
I cannot guarantee 100% of the time, but it’s a place to start🥰🥰🥰
Both my husband and I use it as a rule.
Nothing like great Italian food made at HOME😋😋😋😋😋
You’re a great advertisement for the pleasure it brings to people’s lives.
God Bless🥰🥰🥰🥰🥰🥰🥰
Shirley Pizzuto I agree.
Not sure which I Love more, his enthusiasm or his food.
I love your videos and your positive personality. All my life I cooked Persian food and I just started to change my dishes to Italian 😍😍
Something very interesting: eggplants tend to be bitter sometimes, so it is always better to choose male eggplants that have less seeds and are then less bitter. Yes, there are male and female eggplants fruits. How to recognize them? Easy, looks at the bottom part of the fruit: there is an "indentation there. If it is long it is a female eggplant, if it is round, like a bellybutton, then it is a male. And for all these recipes the male fruit is much better.
Thank you for this helpful info!
thank you for information ✌✌✌👍
thanks much, didn't know.
That's not really true.... I always buy the younger much smaller eggplant and I never find them to have large seeds.
@@michpet72 it is not a question of big or small seeds, it is the amount that changes what we are talking about. And if you buy young small male eggplants you will find less seeds than in the young females eggplants; so next time pay attention and you will see! Good day!!!
I love his style and all his recipes
My Zia Anella made this and I have missed it since she passed away. I never did learn how to make it from her. Grazie mille, Pasquale!
He sings beautiful! I can feel myself going back to Sicilian streets on a sunny walk! Best cooking channel ever in youtube! 10/10
Such a joy to watch you. Salute...!
I made it and tried 8 months later
OMG PERFECT!!!
There is a saying sir that when you sing while cooking the out come of the food you cook is more delicious😊 happy cooking!❤
Respect and love from Greece!!
To Chef and Family. Great presentation, wonderful laughter., I love this channel so much and I've learned to make great dishes. Thanks so much. Continuous blessing to Chef and Family. Salute Cin Cin.. Keep it coming🙏... ....also I shared your video with my Panamanian grandmother.👍👍👍
GREAT JOB.............you brought me back many years , when I was a kid, and would watch my mother make this eggplant specialty.... she use to make around 50 jars of this stuff........and of course ,with had to trade some of them with the neighbors ,to see who made the best....Also... it's reminded me of when my mother would prepare and Jar the wild mushroom that my father use to go out in the woods to pick........I can still see my father dumping all the mushroom on the good dinning room table....and watching all the bugs and spiders running away...needless so say..that didn't make my mother too happy.......was that a wild sight..........OH.........lets not forget making the wine down the cellar.....GOD BLESS ITALIAN FOOD
Its so simple ,You should All try and are how amazing this dish is
Hello Pasquale! Great recipe! I love eggplant and this recipe looks interesting. I prepare a similar dish but instead of removing the liquid from the eggplant, I leave it with salt for a day, then rinse it, and boil it with 1/3 white vinegar, and 2/3 water until it's tender. Then I put it in jars with oil, spices, chopped onion and garlic.
Greetings from Buenos Aires.
Greetings,
I truly love this guy!!!! I'm from New Jersey living in Oregon and this definently brings me back!!!!
مسلسلاتتركيه. مسلسلاتت مسلسلاتتر مسلسلات,تركية
Pappa Pascale, you make me so happy too. Love your recipe idea for eggplant. Thank you.
The best eggplant recipe I have ever taste! Delicious.
Your recipes makes people belive I'm a great cook.
Thanks Chef Pasquale! 🙏
So so good, my mother use to make it all the time!
I love your recipes. Thank you for the amazing ideas on your recipes. 😁👽🥰💪❤💋💋🌹🕊🙏
Thanks for the recipe! I have a TON of eggplant from my garden right now & need some additional ways to prepare it.
Thank you! We got a bumper crop of eggplant this year and my husband is Italian so I'll be making this.
Update, we made some and it's delicious!!!😋
My mother in-law made this all the time in the 80's for me. I always liked it and had the recipe but forgot the method. Now, I know that I was keeping the vinegar instead of tossing it out afterwards. Thanks to youtube and Pasquale, I will now attempt to make this again. Thanks so much for posting this.
Randomly came across his tomato sauce video and I love him! I love his personality!
Singing while you cook is the sign of true happiness
Thank you very much, Pasquale.. My grandma, Lucia, would make that and have jars of it ready for all to enjoy, and I did!
This is one of those things in Italy that at first I wasn't sure what to make of the flavor, but over time it grew on me
My Mom use to make this all the time thx for the memory!
Oh my such memories. Love this, grew up with this and it's so DELISH.
I've just made this and Oh My it's so delicious! My go to recipe from now on 😋 I even left the skin on (because I like it) thank you Pasquale! Buon Appetito!
OMG, delicious... i haven't made these in years.. they look soooo good!
Once I visited a Italian family, they were from Cicily and they gave me that pickle, it was the most amazing thing I eaten in my life.
Best recipe ever seen good job so simple and easy
Thank you so much for this recipe. Love eggplant 🍆. And this appetiser is one of my favourite since is keto friendly 😍
my grandma used to make this .. yummmmm haven't had it in years !!!!
Thank you . I have EGGPLANTS growing
In my garden. Will make
It. You make me feel
Happy .
I just love our little Italian chef, God Bless you always..😘😘😘😘❤️❤️❤️❤️❤️🙏🙏🙏🙏🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
Love your personality signor Pasquale you make your family and every body around you happy and cheerful siete una brava persona grazie siete un bravo cuoco saluti dal Canadà 💖
Watching his videos makes me so happy!
Good Morning Pasquale. As you requested, this is how I make my eggplant under oil. I peel and slice eggplant into pieces the size of my index finger. Add salt and let render water for a couple of hours. Squeeze out water and put into pot of boiling vinegar for two boils. Then, drain into colander lined with white cloth. Cool. Then hang for 12 hours in cloth. To prepare: add sliced celery, chopped garlic, oregano, sliced hot pepper, salt and pepper. Add generous amount of olive oil and store in refrigerator under olive oil for as long as it takes to use up. Doesn't take too long in my family. Maria from Long Beach Island.
My mother-in-law makes this, but she also puts chopped celery in it! Delicious!!! 😋😋😋
There are so many similarities between Asian culture and Italian culture and how they preserve veggies. I love this video. Pasquale seems like he'd be the life of the party everywhere he goes.
I always felt Italian and Asian cooking both have similitude fundamentals. Get the freshest possible ingredients, keep it simple and authentic.
Great!!! Tastes great with a few slices of soppressata 👍
Just like my nona used to make it ! Amazing
Thank you for sharing this!!! I love it❤️
Pascual me gusta su receta. Buenísima. Gracias
C'è la luna a mezz'u mare, mamma mia ma' meritare!!! ❤️🎼🎵 Thank you for singing that song, had been a while since I heard it, put a smile on my face! Bonissima questa ricetta però!
Oooooo- a favorite my Italian family loves!!!!
Carol Riley My Irish family also loves this and everything Italian.
This is absolutely amazing version. And this could be done same same ingredients all with one more addition which is coarsely chopped walnuts. the outcome is so delicious
😄😄😄😄Sei simpatico! Grazie per l'idea delle melanzane sott’olio. Sei bravissimo! Non sapevo farle. But now i know.
I tried some of this from the store on pizza. It's very good. Now I know how to make it.
Congratulations for the beautiful Italian recipes you propose, a nice channel 😘🇨🇮
Proverò la tua ricetta. Grazie per il video divertente 👏👏👏😊
Blessing from Belize chef I enjoy your videos!!👍👍👍
Love your energy and love your recipes
Thank you. Most of the recipes I see call for salting first and then using vinegar after squeezing out the water. This looks simpler.
I will never understand how people can click the thumbs down button on these videos.
You know that there are a lot of stupid people in this world but, the best thing to do is, ignore them!
We love you Mr. Pasquale! 😘
They're probably jealous.
@@farahzoquier4068 Pasquali is a god
I bet half of them click it by mistake .
Sometimes it’s by accident.
Thanks for this Pasquale! I'll definitely try this myself!
Hi good morning morning l like your receipts👍
If this isn’t the cutest man on planet earth.. I don’t know who is.
I came here after watching tomato sauce. He's very sweet and charming personality
Same! This eggplant recipe looks interesting to me. I rarely interact with eggplant. XP
RickyRisha410 same! I love watching these
Good recipe with an entertaining video.
SAME 😅😅 I love him 🥰🤗🤗
I really like eggplant, if you can find them, i suggest eggplant from sicily, they are a little smaller, but have a thinner skin if you want to keep it on the eggplant, plus they have fewer seeds with less bitterness. The ones from italy and california are larger, have a thicker skin and more seeds which causes a more bitter flavor. I think Orsara can vouch for that info. The biggest problem i run into in my area is they do not know how to cook eggplant. They place them in an oil that is to low in temperature and they get soggy right away, especially when breaded, yours look great Orsara, very nice recipe, God bless you and your family, and your food site show, may it continue to prosper sir.
Hi how are you you please give me a call I need to know where you are or you lost love you know
😐
How are you going to get eggplant from sicily when most people do not live in sicily. And the other thing is, Sicilians do not grow food like they used to. A few years their supermarkets were low on food and other supplies cos the petrol was so expensive to bring food to their island.
Some vegetables are easy to grow and Sicily has mount Etna, which has volcanic rock. Volcanic rock is rich in minerals and very good to grown vegetables in.
I love this recipe! I really hope all of you are doing well. Best wishes to you!
exelente, señor.
I loveee this on italian bread!!! going to make soon
K, so, a new batch of giardiniera is getting happy in the fridge, and tomorrow, I'll add the oil and vinegar and etc. Now, I've just finished setting my egglant out to get happy under the weight of a bag of flour on a plate. Can'twait until tomorrow! Thank you, chef!
So good!someone made that for me years ago and i always wanted to know how to make it. Thanks again for another wonderful recipie.😘
Thanku uncle
It's really new receipe
I will.make on tomorrow.
I hv noticed one Italian guy made this.
Expecting more new receipe.
Zeenu chungom east alpy dist Kerala state. India.
..
Wonderful chef 🥀🌱⚘🌷
That was good I love the eggplant how you prepare it thank you so much for showing some of you good cooking I am going to try it
Bless hands
Soooooo gooooood! Thank you Chef Pasquale!!
This is one of the favorites of my childhood! Thank you! I will make it soon! Ciao!
Looks AMAZING!!😍😋 What brand of Olive Oil do you use?? It always looks so rich & a that gorgeous green color! Thank you!!
A LABOUR of LOVE 💖thank you
I just made a similar adjusted recipe for this. It came out wonderfully. This man is very nice and friendly and has some very good recipes. Thank you 😊
Good recipe with an entertaining video. 😄😄👍
Your cooking is so wholesome. Thank you for sharing 💚. Can I leave the skin on?
Nice one Pasquale your a champ and so is your accent good health,
Thank you
It was lovely to see you so proud of your 24 hour fast forward :))
Beautiful!
Ohh myyy !! I want to make this ❤️❤️
Ciao Pasquale buone le melenzane complimenti un saluto da Palermo salute e cin cin 🍷🍴😊
Bellisimo. I love Aubergine. I love your food and your channel. I bake your Ciabatta
Grazie infinite! La vita e migliore con una canzone e una melanzana! ❤️
You are always GREAT
I love eggplant I'm the only one in my household that eats it.can I make the antipasto and add artichokes to it.