Is your garden bursting with fresh eggplants like mine is? Let me show you how to preserve it the traditional Italian way by pickling it and preserving in oil. In this video I show you how to make pickled eggplant, Italian style. In Italian, this is called 'Melanzane Sott'olio' or eggplant preserved in oil. The process is pretty easy and the results are a delicious antipasto pickle that can be used on sandwiches, toast or just as it is. I hope you will try this recipe. It is one of my favorite ways to enjoy eggplants.

Ingredients:
Eggplants medium sized Italian eggplants as many as you can get
Salt enough to liberally salt the eggplant 1/3 cup or so
Garlic as much as you like
Chili flakes to your taste
Oregano enough a couple teaspoons or so
Vinegar 2 quarts or what you need
Water 2 quarts or what you need
Olive oil extra virgin enough to fill the jars.

Peel and slice the eggplant into 1/2 inch wide strips. Coat with salt liberally. Place in a colander, cover with a plate and weigh it down with a heavy weight. Let the salt work its magic by drawing out all the juices from the eggplant along with the bitterness. For the pickling liquid, bring a 1 to 1 ratio of white vinegar and water to a boil. Add the pressed eggplant and blanch for 1 minute. Remove and spread out on a towel to cool and drain. Place the eggplant in a large bowl and add the garlic, chili flakes and oregano. Mix well. Add about 1/4 cup of oil and toss to coat the eggplant. Pack the eggplant into sanitized jars and then top them up with oil to cover. Remove any air pockets with a spoon or chopstick. Tightly seal with the lid and place in the fridge or a cool dark place like a cellar for about two weeks to pickle. Then enjoy! This will last for months in a cool cellar or fridge.

DISCLAIMER this recipe uses a traditional Italian method for preserving. It does not follow standard food safety guidelines for canning or preserving foods with hot water or steam canning processes. There is always a risk of food spoilage or potentially harmful bacteria. You should decide for yourself if you want to store this for long periods of time. If not, place this in the fridge and use it within 34 weeks.

► TOMATO SAUCE recipe video:    • How to make Tomato Sauce from tomatoe...  

► Subscribe for more free YouTube videos: https://www.youtube.com/c/thepotthick...

FOLLOW ME ON SOCIAL MEDIA
Instagram: @potthickens
Facebook: http://fb.me/thepotthickens

AFFILIATE LINKS
The Pot Thickens is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program desinged to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. By clicking and ordering from these links, there will be NO extra cost to you, but it helps throw a few pennies my way. Thanks for your support.

Butler Soy Curls: https://amzn.to/2RlTI2w
Korean Gochugaru red chili: https://amzn.to/3j2ZdhZ
Korean Gochujang chili paste: https://amzn.to/35LkLHW
Besan (chickpea flour): https://amzn.to/3vNyRDp
Red Lentils: https://amzn.to/3xKwnHs
Maggi Seasoning Sauce: https://amzn.to/3wQdnXF
Vital Wheat Gluten: https://amzn.to/3dZgzsF
Nutritional Yeast: https://amzn.to/3jS7eH0 qnRxUAzxdUyoyZsGaW6q