🍆 The pickled Eggplants I eat with ANYTHING
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- Опубликовано: 19 июн 2024
- These Pickled Aubergines/Eggplants are the perfect condiment to eat with anything. They have a garlicky vinegar flavour, that can brighten and flavour even the most boring dishes. I love them in all sorts of sandwiches, especially with some falafel.
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Sources:
Compound Chem - The Chemistry of Aubergine
www.compoundchem.com/2018/08/...
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0:00 Intro
0:21 Preparing the Aubergines
2:15 Making the pickling liquid
2:40 Cooking the Aubergines
3:53 Assembling the Pickle
5:10 Taste Test & Review
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Ingredients:
1.5 Kg (4 large) Aubergines/Eggplants
100g (2-3) Green Chillies
120ml (1/2 Cup) White vinegar (can use malt or another vinegar instead)
2-3 Tbsp Salt
1/4 Tsp Ground Cumin
8 Cloves of Garlic
1/2-1 litre of Oil for Frying
Directions:
1- Wash and dry, or peel your aubergines, then slice them into slices about 1.5cm (5/8") thick
2- Place the aubergine slices in a bowl and salt heavily. Mix thoroughly to combine
3- Let this sit for 40-60 minutes, then wash the salt off of each slice of aubergine indivdually
4- Place the aubergine in a colander, and then stack and squeeze the pieces of aubergine to drain them from excess water (do not squeeze excessively until they turn paper thin, you only want to squeeze water out until they feel dry on the surface)
5- Mince the garlic, and combine with the vinegar and cumin in a heatproof container/bowl
6- Heat enough oil to deep fry the aubergines in a pan, and allow to heat up until a drop of water bubbles and evaporates
7- Fill the pan with aubergine slices, but do not overfill and don't allow them to overlap. Fry on high heat for 4-5 minutes until golden on the underside. Don't forget to also fry a chilli
8- Flip your aubergines over when gold, and cook for 3-4 mins more (timings may vary, trust your gut with this)
9- Once golden on both sides, remove from the oil, and allow to drain for a few seconds before mixing with the pickling liquid.
10- Repeat steps 7-9 until you have fried all the aubergine and at least one chilli
11- Slice a raw green chilli into thin strips, then mix it with the aubergines and let the aubergines pickle. Seal with a lid and store in the fridge
This needs AT LEAST 6 hours for the flavours to develop, but 24 hours is when they will taste their best. Eat within a few days if in a container, and within a couple of weeks if jarred 
Хобби
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.
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 🕴🕴🕴🕴🕴
Aside from the tremendous cooking your videos just give a real feel-good vibe, super underrated channel! all love Obi.
Thank you
Right now am soaking the aubergine in salt. Thanks and cheers from Philippines brother. 👍👍👍
Made it - grilled the aubergines and didn't use the salt step. Used cider vinegar. Result was really tasty. Thank you :-)
Sounds great!
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!
its addictive `n make every thing taste great.
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".
for real one of my fav youtube channels ever - so well done
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 🤣🤣
this is quickly becoming one of my favorite recipe channels
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!
I have made this 7 times and we are all gloriously addicted! Fantastic!
Just made these, chilling in the fridge as we speak, can't wait to try them tomorrow!!
Let me know how they taste!
@@MiddleEats I think You killed him
The magic of salt garlic and cumin is insanely delicious, my mother used pound that mixture in a mortar and pestle
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!!!!!!!!!!!!!!!
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.
Thank you for Vegetarians dishes Obi, Bravo
Awesome recipe thanks! Ill have to try charcoal and fried to compare. I really appreciate that you keep it concise.
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.
Looks great. I'll make soon. Love your recipes and beautiful energy. THANKS!!!
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!!
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
Thank you!! This is what i have been looking for .. for 10 years! Thank you!
Watching your videos is always a good time.
I made these, they're delicious and have become a staple in my fridge! Thank you!
Always on point. Thx 4 ur vids!!
amazing recipe, as always. thx man!
I love all of your videos. All of the recipes look amazing, but also your video production and writing is very nice. 🥇👍
This looks amazing, really keen to try 😍
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!
My absolute favourite! Thanks
Excellent video I really enjoy your explanations. Thank you.
Love your content, dude. Can't wait to try making these
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!
Yum! Will be trying this!!
Hey man, nice content as always. More Eggplant dishes like this would be great.
This was super easy and came out delicious. Thanks!
Woooowww, I love this. Thanks you..( sending hugs )
Great episode! I think ill give this a try soon!
This looks amazing! I'm going to make it today, thank you!
Those look amazing. I cannot wait to try then, thanks for your amazing yet simple recipes🍆
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
this guys needs more viewers hope he gets a major sponswr ❤️
Great channel man! You are a great teacher!
Looks so delicious!
Mouth watering..thank you ❤
definitely gonna try this recipe love ubergines from south africa
This seems so good, will definitely make this soon. Love from New Zealand :)
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 😅
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 great!
Great recipes and fun to watch.
Oh wow! I didn't know this was possible.
You blew my mind. I can't wait to try this.
great video, great recipe. Thanks for sharing.
OMG I WANT THIS Oo thanx for recipe dear
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.
I love this recipe! You are awesome! I must try it. Greetings from Trinidad and Tobago!
Looks delicious! Can't wait to try it out!
Nice, I hope you like it!
I will definitely be making this. Thank you for sharing 😋
Hope to see some photos on Instagram!
Yummm . Will definitely try these this growing season
Looks great🙏
I made this and it is amazing. I never thought about doing anything quite like this with eggplant
Very well explained, thank you.
definitely trying this at home
Just made spicy garlic achar…definitely going for this one next! Thank u Obi
Very detailed cooking
I love eggplant made any way!
Thank you for your recipes.... salam from morocco
I love aubergine but this sounds next level yummy! Can't wait.
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!
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!
Looks delicious 😋
I literally almost smelled them aahah ! great video real easy!
Wow, they look stunnig! Now I can't wait for next aubergine season to make them!
Awesome dude 👍👍👍
Can't wait for his cookbook to come out
Now that does look interesting. Thank you I enjoyed the vid.
Lovely! Thank you from Hungary👍🏾
No problem, hope you try it.
This reminds me of the wonderful breakfast tamaiya sandwiches we had in Cairo. Incomplete without the aubergine pickle! Thanks for the recipe 🙏😊
Omg I'm definitely gonna try this out
I agree. They are delicious.
Your instructions sound like the 4 marks procedures I write in exams step by step and the terminology u use confirms it
Keep it up obi!!!
Top quality !
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!!!!!!
Looks like a great recipe! So many of these ingredients are available in your regular ole' average kitchen, too, which is excellent.
I can't wait to try this
New recipe for me to try. Liked and subscribed. Watching from Borneo.
Thanks!
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 :)
I don't generally buy into the Patreon thing, but I would definitely support your venture. Cheers!
Looks delicious
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
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
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.
ah yes delicious !!!
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!
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!
thank you for improving my life