How do you make pickled eggplants?

Ingredients

  1. 3 medium Italian eggplants* (see notes) (6-7 inches) (16-17 cm)
  2. 3 teaspoons salt.
  3. 5 cups water.
  4. 2 cups white wine vinegar.
  5. 1-2 cloves garlic (minced)
  6. 1 tablespoon fresh Italian parsley (minced)
  7. 1-2 dashes hot pepper flakes (if desired)
  8. olive oil (enough to completely cover the eggplant)

What is the best way to preserve eggplant?

(Cut eggplant needs to go into the refrigerator or freezer.) Place the eggplant in a paper bag or a vented bowl. No need to tightly close the bag or cover the bowl—eggplants require airflow to stay fresh. Keep the eggplant out of direct sunlight and place it in a cool room, about 54 degrees Fahrenheit.

Is pickled eggplant good for you?

The good: This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin B6 and Copper, and a very good source of Dietary Fiber.

Should you brine eggplant?

Many recipes call for salting and rinsing eggplant before cooking it to draw out its bitterness. Brining can be used instead and has the added advantage of helping the eggplant keep its shape when it’s cooked, whether your recipe calls for baking, frying, or grilling.

How do you preserve pickled eggplant?

Storing Italian Pickled Eggplant:

  1. Store in a dark cool place for up to 6 months making sure that they are always covered in the oil.
  2. If you are concerned with long term storage and spoilage and you have the space, you may keep the jars in your refrigerator.

How do you pickle grilled eggplant?

Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides. Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.

What can you do with an overabundance of eggplant?

The eggplants took over. Seriously.

  1. Freeze Them.
  2. Dehydrating Eggplant.
  3. Pickling Eggplant.
  4. Canning Pickled Eggplant.
  5. Flash Freezing Eggplant.
  6. Roasting and Pureeing Eggplant.
  7. Roasted Eggplant.
  8. Italian Pickled Eggplant.

What do you do with an abundance of eggplant?

Serve the roasted eggplant on its own or as part of an antipasto platter, fold it into pastas, layer it over pizza dough or in a vegetable tart, or toss it with other roasted vegetables and serve it as a salad.