Pickled Eggplant in Olive Oil

Pickled Eggplant under Oil – (Melanzane Sott’Olio) this is a wonderful recipe. You can make it anytime of the year. You only need 3 or 4 small eggplants, to make a jar. This is one of those things, that is just so handy to have in the fridge, for when you are feeling lazy to cook, or if you have friends come to visit. It's great in sandwiches,  wonderful with some fresh bread or crostini, add some cheese and wine.  It is a fantastic appetizer or a great late night snack. Hope you give it a try!

ingredients

slice the eggplants ( like french fries)

I like to add a red pepper (that is optional)

add a generous amount of  sea salt

mix in the salt real well



put the eggplant in a ugly plastic colander,and because the battery in your camera dies,start using your husbands camera,that you hate !



cover the eggplant with a plate and a heavy can for 1 hour

in a pot, bring to a boil , 1 part vinegar to 2 parts water, and about 4 cloves of peeled garlic

squeeze out all the liquid from the eggplant

add to the boiling vinegar/water, boil for 3 minutes, turn of heat (this here was just perfect)



this here not so much, but this is a real kitchen where I help 3 kids with homework, things happen, this cooked more like 5 minutes, but thats okay, strain out the liquid



add to a bowl, and season with the oregano and the chili pepper

give it a good stir, and spoon into a jar (while still hating the fact, you are using your husbandscamera!)

cover the eggplant with olive oil ( mix some in too)

Enjoy

 Pickled Eggplant in Olive Oil 

3 or 4 eggplant (smaller is better!)
1 red or green bell pepper (optional)
Coarse  Salt
1 cup red or white vinegar
2  cups water (2:1 ratio with vinegar)
4 medium garlic cloves, peeled, washed, and dried well
oregano, fresh or dry (to taste) basil is nice too
 red pepper flakes (to taste)

good quality extra virgin olive oil

Sterilized jar, of a size to barely fit your eggplant strips 


Trim ends from eggplant,  Slice the eggplants,(with a knife or mandoline) what you want are strips the size of  french fries.

Place your strips in a non-metal colander, sprinkle with coarse salt, and toss well. Place colander over bowl, or in sink, covered with a plate and a heavy can for 1 hour. (This allows the eggplant to 'sweat', removing excess moisture and bitterness).

Rinse eggplant strips well with cold water, drain, and squeeze out extra water.

Combine vinegar and water in a non reactive saucepan, and bring to a rolling boil. Add eggplant, and boil for 2-3 minutes.

Pour eggplant into colander, and drain well. After draining, add to a bowl.

Sprinkle with the herbs/spices.
Give it a good mix and spoon into the jar.
Cover with olive oil
(Be sure the eggplant is totally covered with oil.  Seal your jar tightly, and allow to cool ONLY TO ROOM TEMP! then place in fridge.)

Allow to marinate for a week, (if you can wait that long)

*the oil may solidify after being in the fridge, no problem,  just remove pickled eggplant from fridge about 15 min before serving, and the oil will liquefy again.


xo,Diana