Preserved Italian Eggplant Recipe - Laura Vitale - Laura in the Kitchen Episode 999
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- Опубликовано: 8 сен 2024
- To get this complete recipe with instructions and measurements, check out my website: www.LauraintheK...
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OMG. I CANT WAIT FOR THE 1000TH EPISODE!!!!😁😁😁😁😁
Same!
+latina7292 I've been waiting since she hit the 900 mark
meeee tooooo
+latina7292 I'm so excited omg
Neither can I!!
Those look so good...we make a Middle Eastern version with the very small eggplant. The eggplant are stuffed with walnuts, garlic, chili peppers, salt, olive oil. Heaven in a jar!
Yes my parents used to do those "makdous" but never had the courage to try it myself. Walked around for days with heavy garlic breath and pores lol
Delicious.
These preserves that Laura just made, I eat regularly bug I purchase them in jars. Grew up with them.
Marie Anne That's right, it is Makdous! I have one jar left from when my aunt visited me. I love the stuff!
+Suzanne Saah MAGDOOOOOOOOOOOOS
Israa Hasan how many jars do you have? and does your husband happen to love them?
+Sara ZTS yes he's crazy for them! Lol I have like 5 left
Hi Laura. I make eggplant with the small and thin oriental eggplants. With a sharp knife I make a slit on one side of the eggplant almost to the center. Then I boil them in salted water for one minute and drain them. I also boil strands of baby celery without the leaves. Then I stuff the eggplants with a finely chopped mixture of celery leaves, garlic, carrot, salt, pepper. I tie them with the celery strands and place them tightly in a bowl. I add enough vinegar to cover the whole thing and leave it for 8 hours. Then I drain out the vinegar and add enough oil to cover it. I use olive oil because we have olive trees. I keep it all year long.
When it comes to food, Italians always know best! 😄
Laura, I would absolutely love to see more videos on preserving veggies. Thanks!
I buy this every week... I LOVE pickled eggplant and the fact I can now make it at home is amazing! Thank you! And love you Laura!
This are the best! My nonna and my mum always make them, but the cook the eggplants in apple vinagre, without water. They usually make them in the summer time and we have berenjenas en escabeche, as we called them, all year long!
I have been waiting for a recipe like this forever. Its those lost family traditions and flavors that I crave. My grandmother also used to make an artichoke pie if you could do an episode on that I would love it. Your the best. Thanks Laura
My Italian family brought this recipe to Argentina when they immigrated. It has been in the family for years!! I know live in USA and have done this for my friends (who don't love eggplant) and they love it! So nice you have done a tutorial to show them. I would love to see more of this traditional recipes.
whats that oil? is it Canola oil?
@@mohsenparsafard4708
Olive oil
@@TheHerbdude thanks so much
@@mohsenparsafard4708
She says to use lighter oils than Olive oil in her video. But I firmly disagree. I can't imagine making it with anything but olive oil.
Thank you you have just opened up a new world of eating eggplant differently for me. Oh God bless your grandmother.❤❤ and you
My parents are from northern Italy and since moving to the U.S they learned how to make these from their southern and sicilian friends. These are great and awesome. Some ladies do not remove the eggplant skin which can make the eggplant more tuff and some cut in circles which is hard to eat. We peel and cut ours like Laura. We also add a few sliced carrots in the mix .One of my mothers friends even does this with green tomatoes uses her end of season tomatoes from the garden taste just as great.
I know you posted this 2 years ago, but I just now read it. About the green tomatoes, are they boiled for one minute too? Do you add these to the eggplant or just can separately? Goodness, I have green tomatoes which I would like to prepare other than Salsa Verde. First time growing Eggplant and I will try this. Thanks.
I don’t boil the water/vinegar mixture. Just let the eggplant sit in the unheated liquid for 30 minutes then squeeze out the extra liquid and jar as you demonstrated. Also, I use olive oil.
1 MORE RECIPE AWAY I'm so proud of you Laura I have been watching you since 2 years and I see your Chanel grow more and more everyday
SOOO CLOSE TO 1000
Congratulations Laura you deserve it :)
A tip I have is to buy male eggplants they have less seeds. The way you can tell is look at the bottom of the eggplant. If the end is a dash "l" its a female. And if its a dot or circle its a male. I hope this helps
#dotsnotslots
I had forgotten this, thanks for the reminder 🐨
Thank you for the advice😊 I made my first batch today.
john scimeca really good! And I put chunks of garlic that after finishing the eggplants they were worth fishing out of the bottle 😁
john scimeca for sure! So many veggies to pickle😊
Hi 🤗 My family made these this week but we are curious- what preserves them for a year? They are not pressure canned, not fermented, not salted, not pickled...etc. could you let us know your thoughts on this. We don’t want to get sick lol. Thanks we LOVE your channel ❤️
I am wondering the same thing. I have an abundance of eggplants from my garden and would love to preserve some for the Winter.. Hence I did a search on youtube and saw this.
I would like to know this too
I made these 5 months ago, and they are absolutely delicious. I just opened the last jar. This is the first time a jar has fizzed and bubbled over when i opened it. Obviously some fermentation has occurred, which might be beneficial, but I wanted to check first because I don't want to die trying it.
I will refresh LITK like a crazy person on friday for the 1000th episode!!!
I still hope that you will cook something special with Joe :)
She does an episode on Saturday so might do the big one on Thursday ☺️
+Harley every Saturday, Thursday and Tuesday to let you know well everyone who needs to 😚
I had an abundance of these eggplants from my summer garden and was losing so many (I always over plant!) and absolutely LOVED these! They were fantastic! Thank you for sharing your recipe. Also, your instructions were amazing and made preparing these marinated eggplant very easy!
Oh my gosh my Italian boss at the gelateria I used to work at when I was younger used to make these, and they were so amazingly delicious! It was my favorite panini "condiment'', if I can call ti this way. YUM! I'm so glad I'll be able to make these!
Oh wow, the memories!!! I'm guessing Nonna's batches are bushels and bushels of eggplant. So many jars last through the late fall and winter. Delicious. Thank you and God Bless Nonna.
Laura, I grew up eating these on bread at My Nonnas! Thank you so much for this recipe !!
In Lebanon we do something similar. We get baby eggplant (really small), we slice them open and stuff them with sliced garlic and toasted walnuts. We then preserve them for a few weeks in jars filled with vinegar, olive oil (not virgin or EV), and salt!
Ah, le melanzane sott'aceto!!!
Ha un sacco di tempo che volevo fare. Questo fine settimana, sicuramente lo farò. Grazie mille!!!
Love this method. They taste amazing the longer they sit in the oil. Thank your Nona.
I am soooo excited for next recipe!! Episode 1000!!!!!! 😱😱😱
im excited to do it with my eggplants. lots of eggplants from our garden. thanks for this video
Laura, I visited my Italian friend in Roma this summer and her Nonna made these amazing eggplants .. they were unpeeled, cut really really thin and then somehow grilled in the pan, after that put into the oven until they got really soft and then seasoned with stuff I don't know including olive oil, vinegar, basil and garlic .. do you maybe know what they are called and maybe even know how to prepare it? These eggplants rocked my world and I would love to recreate them ..
Just opened our first jar last night...made with eggplants from our summer garden...amazing! Thank U for this simple & easy to make recipe👍
I hope you do a live streaming this Christmas! I am watching you from Germany, but I am part Greek and part Egyptian and that's why I love to watch you cooking with your Nonna and members of your family. You remind me of when I was little and back in Egypt and how I used to watch my mom, my cousins and grandma cook together at my Grandma's house on holidays :)
Can't wait to try this! I use to go to an Italian restaurant that served pickled eggplant in their salads, and it was so delicious!
This was in my family every year at Christmas as well. My mom made them. I am full Italian too. nice to see someone else's take on this recipe and the same traditions :) ♥
Amazing! How long can you keep them in the pantry?
Hello Laura! Congratulations for the beautiful recipe that you gave us in Italy we do it this way, they are many good thanks again 👍
This looks to be the easiest way to preserve ever. Thank you very much for doing this video.
This was so sweet, I could feel the love you have for your nonna throw the video :)
How long can you keep these on the shelf?
OMG, my dad used to make Melanzane when I was a kid. My family loved it! I haven't thought about or tasted it in probably 20 yrs. Thanks for the recipe, and the walk down memory lane. Yummers
My garden produced so many eggplants and this is what I will do with all of them!
I love Laura in the kitchen !!!
This is so cool! I'd love to see more videos like this!
Just finished making them. Can’t wait til they’re ready to eat!
Thank you, I have so many eggplant to preserve from my garden. Peace and cheers!
Very well presented. I loved it. Thank you. I harvested heaps of Eggplant today. I have to try it out today.
Laura, TY...I can't wait to make these...I am, already drooling..I love marinated/preserved/pickled, eggplants...
She reminds me of Monica from Friends :P Awesome recipe btw tnx for sharing
Yes she does!
You're the best I make all your food I'm full-blooded Italian it reminds me of growing up with my family flavors are right on point keep up those family traditions
I've been waiting for episode 1000 for years lol
One more to go. OMG!! Happy 1000 episodes Laura!
Next episode will be 1000! Congradulations!
oh my God Laura! eggplant is my favorite thing in this world I love it more than my loved ones! this is a revelation! I am reborn after this video!
Thats excellent! Thanks so much for this quick....ish😉 and easy recipie. I have a bunch of eggplants from my garden and this looks the perfect way to preserve them. How long can they sit in the pantry for though?
Love it!! That’s exactly how my mamma makes them.
Can't wait for the next episode, it s got to be special, come on! The 1000th episode!!!!
Oh I have a bunch of eggplant from my garden and had no idea what to do with them! This will be perfect!
This is the third recipe I have found for this jarred eggplant. I am waiting to open the first jar I made. This sounds good too. 😊
hi laura.. I followed your recipe to a t... and its absolutely delicious. I was always wondering how to do the eggplant in oil and now I have it....delicious. thankyou laura. great video
Do you have coarse salt in the States? We use this one so that the salt doesn't penetrate in the eggplants making them too salty in the end. And can I tell you something else we do in Italy. Well back then my mom used water and white wine vinegar because they didn't have the possibility to use white wine, now it's done with equal parts of white wine and white wine vinegar because they noticed that the eggplants are less soggy.
BTW I sterilize my jars for 20 min before filling and 10 minutes of processing, but then everyone does as they prefer. I'm so petrified of botulinum toxin.
Laura, you did not squeeze the water out of the eggplants. No where in my family throughout Italy is this made that way. Also, extra virgin olive oil is the only oil used. the jars never require refrigeration. They are preserved in olive oil.
So true, and we never cooked them either
I always love the way you say "hi guys!!" with that adorable smile hehe
Can't wait for the 1000th episode!! I love your videos so much
I'm canning giardiniera tonight and I wanted to know how to cut the eggplant to fit nicely in the jars. Your video popped up and I throughly enjoyed it! I will try yours if I have any left over eggplant!
whoah!!!! 1000th episode ... can't wait...
I'm gonna make this today
Wow. First time seeing this video. First time growing Eggplant and I will try this. Thanks.
how funny when laura classify these eggplants small while we ONLY have as big as sausage LOL
Episode 999.. Can't wait for the next!!!! ❤️❤️❤️
OMG 999! One more and 1000 congratulations Laura !!
So these don’t have to be boiled and vacuum sealed. They will last for a long time just screwing jar tops on?
I am wondering the same thing! What keeps them from going bad?
M. E. Vinegar and salt
Thank you, Thank you! Brings back old family memories! yum!
a certain someone is GETTING SO CLOSE TO 1000! I cant wait!
I bet her 1000th episode is going to be something EPIC.
you are great. I love your recipes . you make every look easy. Thank you .
love it. I always wanted to know how to make these.
This looks amazing! I really want to try it! and i'm so excited for your 1000th episode!!
Laura you have to be so proud ...wonder what your 1000th recipe is , I cant wait 😄
Really interesting. I’ll try.
Bravissima signora Laura , io le ho fatte ieri con le melanzane di varietà bianca .sono buonissime !!!!!tanti saluti dall' Italia 🤗🤗🤗👍
Tradition!!! ❤. Laura, you are so fantastic! Thanks for sharing...so much fun to watch you cook!❤❤❤
I'm very excited to try this. Have been looking for a recipe for ages! Thanks Laura
Laura, as always, great video! How long do these last or preserve for? Any expiration date? Best wishes!
I wish a new this too
Thank you very much.
Wow! One more for 1000!!! Keep going Laura you're the best!
I learned this from my Aunt Dolly years ago. I’ve made it but not for along time. Her recipe is the same as this, exactly.
my nonna used to make them too, it's one of those tastes that brings me back to my childhood, I'm going to make them :) thanks for the recipe
EXCELLENT AS ALWAYS
Brilliant recipe. Thanks so much Laura.......One more video to go for the big 1000! Yippeeee! Congratulations! Lee xx
Thanks for sharing. I always love watching how other people make things. I grew up eating this and still make it today. I have always used olive oil. I will have to try a batch with sunflower oil and do a taste test. I'm excited now. :)
So charming!
Thanks for sharing!
I’m going to try this
Thank you very much for sharing your recipe. I'll love to try this.
Thank you for sharing! I was just gifted a box of Casper eggplants...going to the them like this.
I have done several jars of these
I usually sterilize the jars in boiling water for 5 minutes. I fill the jars with eggplants and boil the jars again for 5 minutes.
Thank You 🙏
SO glad you showed this!!!♡
i love this!!! i never had eggplants like this. keep making videos like this. it's very interesting
I'm in Australia, l add sliced mushrooms , sliced red bell peppers , and sliced zucchin , so good
Great recipe!
Laura one day I hope you try this recipe with green tomatoes. it tastes so good with so many things but I like it with brie and bread. hope you see this comment! Merry Christmas!
You should put your jam jars in cold water with dishwashing detergent until the label is soaked all the way through. Then to make removing the label and glue a breeze, you use a sharp knife (or even better, a ceramic stovetop scraper) to scrape off all the glue and label. Then you’ll have jars to use for years that looks clean and pretty. Much more hygienic too, IMHO (can’t clean jars properly with leftover glue and paper stuck to them)... 😊 PS! This eggplant dish looks sooooo delicious! 😋
if you add walnuts it is amazing, this can also be done with green string beans .
Any one else waiting for 1000th Video??? Hope it's an awesome one !(: it would be cool for her to do a Q&A !!!!
Thanks so much, Laura. :-)