Preserve Eggplants / Pickled Aubergine Italian Recipe
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- Опубликовано: 25 мар 2024
- Preserve Eggplants / Pickled Aubergine Italian Recipe
Eggplant, Aubergine, Baigan or Brinjal, whatever you call it, autumn is the season it is coming in from the garden, in abundance and this recipe is worth adding to your homesteading preserving folder.
Preserving some of your Aubergine harvest by pickling the eggplant and covering it in a great quality, light, or in my case extra virgin, olive oil, is a wonderfully delicious addition to the antipasto board.
Pickled Aubergine Italian Recipe
Eggplants 1666g / 3.673 lbs
1/3 cup course sea salt
1 cup white wine vinegar
1 cup light (high quality) olive oil
3 garlic cloves (optional)
1 dried chilli (optional)
2 tbsp dried herbs of choice (optional)
Day 1
Harvest or source fresh, firm, glossy eggplants, wash, dry and remove ends and peel
Slice aubergines into match sticks
Place in plastic or glass bowl and mix well with salt
Weigh down with plate and weights, leave for 24 hours to draw out bitter brine
Day 2
Drain eggplant and weigh down over colander to sit for a few hours draining
Day 2 - A few hours later
Place eggplant back into bowl, add white wine vinegar, garlic chilli and dried herbs, mix well
Squeeze liquid out, one handful at a time
Break up the eggplant and pack into a sterilized jar
cover with the oil, make sure it settles and there is at least 8mm of oil covering the eggplant at all times
Place lid on and store on refrigerator for one month, to let the flavours fully develop before consuming, however if it is your first jar of the season, try to wait at least 3 days.
This easily stores for a few months and when consuming a jar, always use a clean utensil and make sure eggplant stays covered with oil.
If you use a good quality olive oil, make sure you enjoy that soaked up in a crusty loaf as well.
Enjoy my friends and happy homesteading
Elissa x
Moat Cottage Homesteading
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Welcome to Moat Cottage Homesteading, I'm Elissa and here at Moat Cottage, we raise and grow and process some of our own free range meat, organic vegetables and fruit. We grow all of our herbs for both eating and medicinal purposes as well as hunt, fish and forage.
Our goal each season is to preserve our produce for the year ahead by canning, dehydrating, fermenting and freezing and we work on being prepared for emergency situations.
Avoiding single use plastic, chemicals and artificial fragrances is important to us and we are trying to live an older style life, balanced with this modern world.
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Looks delicious. I love eggplant in sinigang, stir fry, and roasted in the oven.
Hello Jean, I haven’t heard of sinigang and I do love eggplant too.
Omg yes love your videos
💕 from Toronto 🇨🇦
Hey @katd5676 thanks for watching 👋🏽
Hiya! just discovered your channel. Love your videos. Gorgeous style going on in your home. So glad to see an Australian homesteading / apothecary style channel. 1000% on board haha
This looks delicious!!
I haven’t grown eggplant in a few years, as I never know many ways to use them, but this looks good enough to warrant a couple of plants next season!!
I’m a sucker for rosemary with garlic & olive oil, so I recon I’m going to have to try that!! Have you tried it with rosemary?
Hope you didn’t get all those horrible storms up your way last night.
I love eggplants no matter how’s it made. One question will it taste salty due to so much salt? I have high blood pressure and can’t consume too much salt.
I don’t think it’s overly salty because the brine is somewhat rinsed out by the white wine vinegar and you eat it with other foods, even if it’s just with bread.
Maybe discuss with your health care professional.