I have grown myself a whole bunch od eggplants way up north, in the heart of Poland. I now enjoy a variety of preserving recipes. Thanks, this looks perfectly delicious and is well explained!
Sir, this channel has been such a gift! I love middle eastern dishes and your videos have been super helpful learning to cook. Can't wait to see your channel grow! You can tell lots of effort and care goes into them.
Nice recipe! I have a similar recipe but I put the sliced raw aubergines into a large container with some chilli-infused oil. Then I shake it up until they are all covered in a thin layer of the oil. Then I roast them in the oven until nicely browned which i find easier and healthier than frying (similar to the Greek style maybe) Other than that it's a very similar recipe. I think I'll make some today.
Modern eggplants are never bitter. The new hybrids eliminate the bitterness and allow us to use far less salt, or none at all. Great recipe!!!!!!!!!!!!!!!
This is the first time I've ever heard someone say "aubergine" when speaking English. And whatever they're called, I've definitely discovered the best way to prepare them. Thank you.
I can confirm this is SOOOO GOOD. I also added dehydrated chiles and sun-dried tomatoes to my brine. I might consider a milder vinegar next time though. All around fantastic intro to pickling!!
So, I just made it. Added carrots, green onions and thinly sliced red bell pepper. Lemme tell you what.... I can't stop eating. Literally, it's still warm but it's insane good already! Thank you so much for this reciepe. This is going to be added to my "must always have".
this is the king of eggplant dishes! one thing i find worth mentioning, white vinegar in the UK is malt vinegar and has a very strong flavour. personally, i would lean towards spirit vinegar (available in eastern european grocers) or white wine vinegar.
I just made this - my first of your recipes. Success! I've been eating it for breakfast on homemade flatbread with some feta on top. Delicious!! Next time I'm going to maybe add a little more cumin and some aleppo chili flakes. Still "authentic" if I play around this way, I assume? Anyway, you have tons of recipes I want to try and based on my first experience, I'm sure they'll be excellent! Thanks, mate. All the best.
Hi Obi Falafel, Samak Eskandarani, and also use the leftover pickling solution for Foul Medames just a few things...I also fry mini peppers of various colors with the Eggplants (Aubergines) and parsley to finish it off. Your method of not fry garlic and adding vinegar is actually cool gonna definitely try it.
Never heard of pickled eggplants, but I also never met a pickle I didn't like 😁 I'm definitely going to try these, but I'm going to try to grill them (I don't like frying things).
If you grill them until very soft and smoky, they'll be more like the Greek babaganoush, and the Turkish style. I think lots of people in the region grill them, don't they? I am getting so hungry now!
Thank you for recipe. My eggplant plants (sounds odd yes) have struggled this year, but hopefully I’ll have enough to make this within the next few days. May have to use extra peppers to make up some volume. Love this channel
Looks delicious! I brush or spray my eggplant slices with a little bit of olive oil and then bake them in the oven at around 400F, until they are brown on both sides. Not quite the same flavor as deep-frying, but it cuts down on the oily mess, and maybe on some of the calories. Then again, who's counting?
my favourite version of pickled eggplants in egypt is The other version of pickled eggplants where the whole eggplant is opened in half and fried then stuffed with other chopped vegetables like tomatoes ,chillies, peppers and sometimes chopped parsley. In this version you pickle the vegetables that you will stuff the aubergine with (you need to use very small eggplants). i look forward to try your method and congrats on your channel growth and the new haircut!
One of my favourite meals 😋 i usually don't pair them with anything because I find it hard to not finish the whole thing in one setting but I do agree they are great with falafel. In Alexandria, there's hardly any falafel vendor that does not have some sort of aubergines to pair with falafel
Will have to try these. My Egyptian husband misses eggplants all the time. There is an Egyptian dish with those tiny stuffed eggplants that he is always craving, think it’s call mahshi? We don’t have small eggplants here though. Any idea how to substitute for it? Love your vids!
I'd be surprised if botulism was your problem with that much vinegar, but your right that its definitely worth looking into both food safety and spoilage before using anything as a preservation method.
WOW I just found your lovely channel and I love the videos I have watched so far. Your bio state you are part Egyptian. May we ask what the other parts are? When I was in Egypt I ate something, often, called Syrian Foul and it was absolutely delicious. Is that something you know of, or will make for us - or perhaps you already have and I have missed it. I believe it was made with flava beans not unlike the ones you used in your falafel recipe. Thank you, your recipes are very useful and engaging and I look forward to makings many of them. Cheers
Great recipe as usual. If you are looking for recipes might i recommend Ankara Tava? I made it yesterday and it is very delicous but quite easy to make
@@MiddleEats ruclips.net/video/AoT2J-VYXFw/видео.html I took inspiration from this one because it looked authentic. Skipped the oven step and i also used a pressure cooker to cook the lamb shank. I think you can get creative with vegetables or spices but using lamb shank is key for great flavour and authenticity. Overall it is quite an easy recipe and came out great even if it was my first time trying.
If you don't want to add water to the oil because of splashing you can stick a wooden spoon in,if it bubbles then you are good to go. Or just use an instant read or probe thermometer. :)
Loving the videos keep them coming. Made this today so delicious 😋 I will be trying them with your falafel recipe as suggested. Can you please show us how to make Fatir Mishaltit? 🙌the channel is on the up and up keep up the good work
a pity I cant really eat this because of vinegar, but I can see it`s amazing, gonna watch your other vids. no idea, why I had this in my suggestions - I`ve shown absolutely no interest for any of those ingredients nor even recipes in the last months to youtube, but in this particular case their botched algorithms worked to my advantage, happy to have found the channel!
Made this recipe yesterday, been in the fridge overnight. Took a bit of a learning curve to get the temp right, too low at first, but my electric stove burns things so easily :/ . Hoping to try them today with homemade pita. Love your vids!
Hi Obi, I’ve enjoyed your videos, especially the falafel which we enjoyed on a more recent trip to Cairo. While we lived much earlier in that city, my mother often made a brinjal in vinegar which was a local delicacy. I would love to know what it was, and the recipe! (Btw, the brinjal is a smaller and thinner varieyt of the eggplant).
Made these...smells so good! Can't wait...how the hell did you squeeze those eggplants into that jar?? I couldn't even squeeze half of them in there...and I have the exact same jar!
Haha that's weird. Maybe mine were just squeezed more before frying so they were a bit compact? I fit about 80% in the jar, ate the rest on the spot. Hope you like it
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I always ask myself, why does this channel not have the entire population of earth subscribed to it ? Some channels are just a must imo
Thanks Houssem! We'll spread the word day by day.
lol, so if I pickle aubergines and pickle it I deserve all the subscribers in the world
@@billie6399 nope, if you are as humble and informative and provide interesting content on a regular basis then you would deserve it. But you don't
@@houssemmezzine6286 why dont I deserve it, do you know me?
@@houssemmezzine6286 still no answer which makes me win the argument 🕴🕴🕴🕴🕴
I hope this guy gets a major sponsorship
shoot his name over to big middle eastern companies.
Would take an Obi endorsement on trust, tbh.
Aside from the tremendous cooking your videos just give a real feel-good vibe, super underrated channel! all love Obi.
Thank you
for real one of my fav youtube channels ever - so well done
its addictive `n make every thing taste great.
I have grown myself a whole bunch od eggplants way up north, in the heart of Poland.
I now enjoy a variety of preserving recipes.
Thanks, this looks perfectly delicious and is well explained!
Congrats on the channel growth, hope you are getting ready for the big 100k celebration video!
Thank you. I am indeed, I think we're going to do something a bit different this time around!
Sir, this channel has been such a gift! I love middle eastern dishes and your videos have been super helpful learning to cook. Can't wait to see your channel grow! You can tell lots of effort and care goes into them.
I have made this 7 times and we are all gloriously addicted! Fantastic!
this is quickly becoming one of my favorite recipe channels
Right now am soaking the aubergine in salt. Thanks and cheers from Philippines brother. 👍👍👍
The magic of salt garlic and cumin is insanely delicious, my mother used pound that mixture in a mortar and pestle
Watching your videos is always a good time.
Nice recipe! I have a similar recipe but I put the sliced raw aubergines into a large container with some chilli-infused oil. Then I shake it up until they are all covered in a thin layer of the oil. Then I roast them in the oven until nicely browned which i find easier and healthier than frying (similar to the Greek style maybe) Other than that it's a very similar recipe. I think I'll make some today.
That sounds really good, and I think if someone is barbequing the aubergines then it makes sense to do that too!
Thank you!! This is what i have been looking for .. for 10 years! Thank you!
Made it - grilled the aubergines and didn't use the salt step. Used cider vinegar. Result was really tasty. Thank you :-)
Sounds great!
Awesome recipe thanks! Ill have to try charcoal and fried to compare. I really appreciate that you keep it concise.
Just saw your video and immediately made it, since I have an Aubergine left over which needed to be used. I am excited for the outcome
Modern eggplants are never bitter. The new hybrids eliminate the bitterness and allow us to use far less salt, or none at all. Great recipe!!!!!!!!!!!!!!!
THE HAIRCUT!
Also, I want to make these. I love pickling, and these look great!
Haha yes, I need to be more regular with going to the barber.
@@MiddleEats it looks amazing
Thank you for your recipes.... salam from morocco
Thank you for Vegetarians dishes Obi, Bravo
This is the first time I've ever heard someone say "aubergine" when speaking English. And whatever they're called, I've definitely discovered the best way to prepare them. Thank you.
Brinjal 🤣🤣
Looks great. I'll make soon. Love your recipes and beautiful energy. THANKS!!!
Excellent video I really enjoy your explanations. Thank you.
I can confirm this is SOOOO GOOD. I also added dehydrated chiles and sun-dried tomatoes to my brine. I might consider a milder vinegar next time though. All around fantastic intro to pickling!!
So, I just made it. Added carrots, green onions and thinly sliced red bell pepper. Lemme tell you what.... I can't stop eating. Literally, it's still warm but it's insane good already! Thank you so much for this reciepe. This is going to be added to my "must always have".
I love this recipe! You are awesome! I must try it. Greetings from Trinidad and Tobago!
Love your channel mate, thanks for a simple and delicious recipe
Peace from Australia
No problem at all! I hope you give it a try sometime!
definitely gonna try this recipe love ubergines from south africa
I love all of your videos. All of the recipes look amazing, but also your video production and writing is very nice. 🥇👍
this is the king of eggplant dishes! one thing i find worth mentioning, white vinegar in the UK is malt vinegar and has a very strong flavour. personally, i would lean towards spirit vinegar (available in eastern european grocers) or white wine vinegar.
Hey man, nice content as always. More Eggplant dishes like this would be great.
Always on point. Thx 4 ur vids!!
great video, great recipe. Thanks for sharing.
I made this and it is amazing. I never thought about doing anything quite like this with eggplant
I literally almost smelled them aahah ! great video real easy!
I just made this - my first of your recipes. Success! I've been eating it for breakfast on homemade flatbread with some feta on top. Delicious!! Next time I'm going to maybe add a little more cumin and some aleppo chili flakes. Still "authentic" if I play around this way, I assume? Anyway, you have tons of recipes I want to try and based on my first experience, I'm sure they'll be excellent! Thanks, mate. All the best.
Made them this afternoon with a tablespoon of shatta added also to the dressing. Falafel tomorrow!!!
You will be drinking ALL night long!
Chilli sounds great with them! That will be one hell of a falafel sandwich
This seems so good, will definitely make this soon. Love from New Zealand :)
Great recipes and fun to watch.
Hi Obi Falafel, Samak Eskandarani, and also use the leftover pickling solution for Foul Medames just a few things...I also fry mini peppers of various colors with the Eggplants (Aubergines) and parsley to finish it off. Your method of not fry garlic and adding vinegar is actually cool gonna definitely try it.
And I'm trying the pickling liquid in the Foul Medames, that sounds spectacular. Thanks for the idea!
@@haileybalmer9722 it's a lazy man's way of making phenomenal Foul Medames!!!!!!
Never heard of pickled eggplants, but I also never met a pickle I didn't like 😁
I'm definitely going to try these, but I'm going to try to grill them (I don't like frying things).
eat it in egypt😅💖
If you grill them until very soft and smoky, they'll be more like the Greek babaganoush, and the Turkish style. I think lots of people in the region grill them, don't they? I am getting so hungry now!
I made these, they're delicious and have become a staple in my fridge! Thank you!
Woooowww, I love this. Thanks you..( sending hugs )
I love eggplant made any way!
amazing recipe, as always. thx man!
Lovely! Thank you from Hungary👍🏾
No problem, hope you try it.
this guys needs more viewers hope he gets a major sponswr ❤️
Great channel man! You are a great teacher!
Very well explained, thank you.
New recipe for me to try. Liked and subscribed. Watching from Borneo.
Love your content, dude. Can't wait to try making these
My absolute favourite! Thanks
Looks delicious! Can't wait to try it out!
Nice, I hope you like it!
This looks amazing, really keen to try 😍
Thank you for recipe. My eggplant plants (sounds odd yes) have struggled this year, but hopefully I’ll have enough to make this within the next few days. May have to use extra peppers to make up some volume.
Love this channel
Made this yesterday and it was perfect! I broiled the eggplants instead for health reasons but tasted exactly like how my tunt makes it. Thank you!
This was super easy and came out delicious. Thanks!
OMG I WANT THIS Oo thanx for recipe dear
I love aubergine but this sounds next level yummy! Can't wait.
I agree. They are delicious.
Looks delicious! I brush or spray my eggplant slices with a little bit of olive oil and then bake them in the oven at around 400F, until they are brown on both sides. Not quite the same flavor as deep-frying, but it cuts down on the oily mess, and maybe on some of the calories. Then again, who's counting?
I'm about to do it this way too! I also figure the flavour will be different but what you don't know doesn't kill you :)
Great episode! I think ill give this a try soon!
Those look amazing. I cannot wait to try then, thanks for your amazing yet simple recipes🍆
Looks great🙏
Looks like a great recipe! So many of these ingredients are available in your regular ole' average kitchen, too, which is excellent.
Just made spicy garlic achar…definitely going for this one next! Thank u Obi
Oh wow! I didn't know this was possible.
You blew my mind. I can't wait to try this.
This reminds me of the wonderful breakfast tamaiya sandwiches we had in Cairo. Incomplete without the aubergine pickle! Thanks for the recipe 🙏😊
Wow, they look stunnig! Now I can't wait for next aubergine season to make them!
Looks great!
Can't wait for his cookbook to come out
my favourite version of pickled eggplants in egypt is The other version of pickled eggplants where the whole eggplant is opened in half and fried then stuffed with other chopped vegetables like tomatoes ,chillies, peppers and sometimes chopped parsley. In this version you pickle the vegetables that you will stuff the aubergine with (you need to use very small eggplants).
i look forward to try your method and congrats on your channel growth and the new haircut!
I'll definitely do that when I do Bamia/okra since it's traditionally eaten with that.
@@MiddleEats Ooh, Okra! I'm addicted to okra. Very much looking forward to your okra video and makdous too ☺️
Looks so delicious!
One of my favourite meals 😋 i usually don't pair them with anything because I find it hard to not finish the whole thing in one setting but I do agree they are great with falafel. In Alexandria, there's hardly any falafel vendor that does not have some sort of aubergines to pair with falafel
I totally agree! When my mum used to make it as a kid, dinner would come round and there's none left because I'd snack on it during the day 😅
Will have to try these. My Egyptian husband misses eggplants all the time. There is an Egyptian dish with those tiny stuffed eggplants that he is always craving, think it’s call mahshi? We don’t have small eggplants here though. Any idea how to substitute for it? Love your vids!
Very detailed cooking
Now that does look interesting. Thank you I enjoyed the vid.
Mouth watering..thank you ❤
Yum! Will be trying this!!
I don't generally buy into the Patreon thing, but I would definitely support your venture. Cheers!
I'd be surprised if botulism was your problem with that much vinegar, but your right that its definitely worth looking into both food safety and spoilage before using anything as a preservation method.
WOW I just found your lovely channel and I love the videos I have watched so far. Your bio state you are part Egyptian. May we ask what the other parts are? When I was in Egypt I ate something, often, called Syrian Foul and it was absolutely delicious. Is that something you know of, or will make for us - or perhaps you already have and I have missed it. I believe it was made with flava beans not unlike the ones you used in your falafel recipe. Thank you, your recipes are very useful and engaging and I look forward to makings many of them. Cheers
I've got a Q&A video which answers those questions! Regarding foul, I have done it previously about 4 months ago, take a look at my past uploads.
Great recipe as usual. If you are looking for recipes might i recommend Ankara Tava? I made it yesterday and it is very delicous but quite easy to make
That looks quite good! Was there a particular recipe you followed?
@@MiddleEats ruclips.net/video/AoT2J-VYXFw/видео.html I took inspiration from this one because it looked authentic. Skipped the oven step and i also used a pressure cooker to cook the lamb shank. I think you can get creative with vegetables or spices but using lamb shank is key for great flavour and authenticity. Overall it is quite an easy recipe and came out great even if it was my first time trying.
Awesome dude 👍👍👍
I can't wait to try this
If you don't want to add water to the oil because of splashing you can stick a wooden spoon in,if it bubbles then you are good to go. Or just use an instant read or probe thermometer. :)
This looks amazing! I'm going to make it today, thank you!
Loving the videos keep them coming. Made this today so delicious 😋 I will be trying them with your falafel recipe as suggested. Can you please show us how to make Fatir Mishaltit? 🙌the channel is on the up and up keep up the good work
I will definitely be making this. Thank you for sharing 😋
Hope to see some photos on Instagram!
definitely trying this at home
Yummm . Will definitely try these this growing season
a pity I cant really eat this because of vinegar, but I can see it`s amazing, gonna watch your other vids. no idea, why I had this in my suggestions - I`ve shown absolutely no interest for any of those ingredients nor even recipes in the last months to youtube, but in this particular case their botched algorithms worked to my advantage, happy to have found the channel!
I also confirm these or at least fried eggplants do go very well in Falafel sandwiches.
Made this recipe yesterday, been in the fridge overnight. Took a bit of a learning curve to get the temp right, too low at first, but my electric stove burns things so easily :/ . Hoping to try them today with homemade pita. Love your vids!
Yeah each stove is very unique with temperature control, this induction one is way better than my Halogen stove. Hope you like it.
@@MiddleEats kudos to the recipe, it was so good we ate it twice today LOL. Thank you!
Hi Obi, I’ve enjoyed your videos, especially the falafel which we enjoyed on a more recent trip to Cairo. While we lived much earlier in that city, my mother often made a brinjal in vinegar which was a local delicacy. I would love to know what it was, and the recipe! (Btw, the brinjal is a smaller and thinner varieyt of the eggplant).
Made these...smells so good! Can't wait...how the hell did you squeeze those eggplants into that jar?? I couldn't even squeeze half of them in there...and I have the exact same jar!
Haha that's weird. Maybe mine were just squeezed more before frying so they were a bit compact? I fit about 80% in the jar, ate the rest on the spot. Hope you like it
Can't stress enough how important it is to slit the gren chillies. I forgot to do it and now my ceiling is splattered with oil!
Omg I'm definitely gonna try this out
Your instructions sound like the 4 marks procedures I write in exams step by step and the terminology u use confirms it