This quick and easy recipe for italian style eggplant pickled in vinegar melanzane sott aceto is typically served as an antipasto or hors d oeuvre before a meal and often on a mixed antipasto platter together with other items such as sun dried tomatoes marinated in oil for example and some slices of hearty crusty bread.

Pickled eggplant in oil pics. Sterilise your jars and lids see notes. Leave for at least 4 hours or over night. Drain the eggplant and again wring out excess moisture. Pickled eggplant have a deliciously smooth and tangy flavor definitely a tasty way to start a.

You won t need to buy them anymore at the deli store for those overrated prices because with our recipe you ll learn to make them at home in a very easy way. Place the eggplant in a large bowl and toss with the spices. Place the colander on top of a large bowl then place a sheet of wax paper over the eggplant. Cut the top and bottom off each eggplant then cut each eggplant lengthways into quarters.

Toss them with the salt so that they are evenly covered and place them in a colander image 2. Spoon into the sterilized jars leaving at least 3 4 inch of space then top with oil. Roast for 20 minutes or until the eggplant is starting to soften and is browning at the edges. Make sure that the eggplant is completely covered with oil before closing the jar.

Gather the ingredients needed to make the pickled eggplant image 1. Put some foil or a cover directly onto the eggplants and put some very heavy pots on top. Today i would like to share with you an eggplant in olive oil antipasto recipe. Italian pickled eggplant with olive oil the recipe for italian pickled eggplant is a wonderful and easy recipe to preserve your veggies.

Last month we plucked olives from the big. If you would like to support the channel do not hesitate to contribute to the purchase of the necessary material. Let sit at least 24 hours before serving. Slice the eggplants into 1 4 inch thick rounds.

To preserve the eggplant in extra virgin olive oil requires you to be patient because it needs to rest for at least one week to absorb all of the herbs and garlic and flavor. It s the season when the trees the markets are flooded with shiny green black olives small crisp cucumbers bright orange carrots and lovely fresh baby eggplants. Pickled eggplant are a delicious and traditional italian accompaniment to crostini or just eaten as a tangy snack. This is to take out all the water and the bitter taste.

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