I can remember the first time I tasted pickled eggplant at my mother in laws house in New Jersey. My father in law brought home a bushel of white eggplant from a farm in Southern New Jersey. He did that all the time, if he saw something while he was out and it looked good, he came home with a case or a bushel of it! As I think of this I am realizing where my husband gets this from!
My mother in law was a little exasperated by the amount of eggplant in front of her, after all she wasn't feeding an army, it was just the two of them, but she knew exactly what to do with all of them! Of coarse there was a tray or two of parmigiano made but the rest were pickled and went into jars. If you were lucky you were gifted with one of the jars filled with this simple refreshing and delicious mixture!
The eggplant I used for this is sometimes called a Sicilian Eggplant. They are usually round and have a white skin.
If you can't find a white eggplant use the purple ones.
This recipe is very simple, and very easy to make.
For one jar you will need
1 large white eggplant, peeled and cut into 1/2 inch pieces
1 1/2 cups white vinegar
1 1/2 cups water
4 - 5 cloves peeled garlic, cut into pieces
1 bay leaf
1 tablespoon salt
olive oil
oregano to taste
red pepper flakes
fresh chopped parsley
* may add capers if you like them
In a pot large enough to cook the eggplant, bring the vinegar, water, garlic and red pepper flakes to a boil. Add the eggplant, bay leaf and the salt. Cook the eggplant until it gets soft, this takes about 5 minutes. Drain the eggplant mixture.
In a bowl mix the cooked eggplant with the fresh chopped parsley, a pinch or dried oregano, a pinch of red pepper flakes and more salt to taste.
Put your epplant into a jar and top it with olive oil, cover and let it sit for a few days to let all the tastes marry.
This never lasts in my house. As soon as it chills it's gone!
Buon Appetito
xoxo
Lorraine
My mother in law was a little exasperated by the amount of eggplant in front of her, after all she wasn't feeding an army, it was just the two of them, but she knew exactly what to do with all of them! Of coarse there was a tray or two of parmigiano made but the rest were pickled and went into jars. If you were lucky you were gifted with one of the jars filled with this simple refreshing and delicious mixture!
The eggplant I used for this is sometimes called a Sicilian Eggplant. They are usually round and have a white skin.
If you can't find a white eggplant use the purple ones.
This recipe is very simple, and very easy to make.
For one jar you will need
1 large white eggplant, peeled and cut into 1/2 inch pieces
1 1/2 cups white vinegar
1 1/2 cups water
4 - 5 cloves peeled garlic, cut into pieces
1 bay leaf
1 tablespoon salt
olive oil
oregano to taste
red pepper flakes
fresh chopped parsley
* may add capers if you like them
In a pot large enough to cook the eggplant, bring the vinegar, water, garlic and red pepper flakes to a boil. Add the eggplant, bay leaf and the salt. Cook the eggplant until it gets soft, this takes about 5 minutes. Drain the eggplant mixture.
In a bowl mix the cooked eggplant with the fresh chopped parsley, a pinch or dried oregano, a pinch of red pepper flakes and more salt to taste.
Put your epplant into a jar and top it with olive oil, cover and let it sit for a few days to let all the tastes marry.
This never lasts in my house. As soon as it chills it's gone!
Buon Appetito
xoxo
Lorraine
