PICKLING EGGPLANT RECIPES

PICKLED EGGPLANT RECIPE - FOOD.COM

Pickled Eggplant Recipe - Food.com image

This recipe has been in my family for generations. This is my mom's version. The amount of olive oil depends on the size of jars you use. The pepper flakes we use for this recipe are call "Aji Molido", it is not spicy but very flavorful, so please be careful. The first time I make this with regular American Hot pepper flakes I almost kill my boyfriend at the time.(Aji Molido is from Argentina)

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 eggplants, peeled and cubed
2 onions, sliced in thin rings
2 red peppers, thin sliced
1 teaspoon kosher salt
2 cups red wine vinegar
1 1/2 cups water
4 garlic cloves, whole
1 tablespoon red pepper flakes
1 tablespoon oregano
1 tablespoon dry basil
2 -3 bay leaves
2 cups olive oil (may be more)

Steps:

Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
Mix with aji molido, oregano, and basil.
Put on jars with one laurel leaf on each jar and cover with olive oil.
Store for at least a week before using.
For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

Nutrition Facts : Calories 544, FatContent 54.6, SaturatedFatContent 7.6, CholesterolContent 0, SodiumContent 225.5, CarbohydrateContent 15.7, FiberContent 7.3, SugarContent 6.6, ProteinContent 2.5

PICKLED EGGPLANT | RICARDO

Pickled Eggplant | RICARDO image

Provided by Ricardocuisine

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Number Of Ingredients 7

Ingredients

4 small eggplant, peeled (or 2 large)
1 tablespoon (15 ml) coarse salt
3 cups (750 ml) water
1 cup (250 ml) white wine vinegar
2 cloves garlic, peeled and lightly crushed
1/2 teaspoon (2.5 ml) crushed red pepper flakes
1/2 cup (125 ml) olive oil, or more, as needed

Steps:

Pickled Eggplant

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