Best Aubergine Pickle Recipes
PICKLED AUBERGINES IN OLIVE OIL
Simple recipe for pickled aubergines in olive oil! An absolute delight. Really good as a salad or part of a dish of appetizers. But even better with a slice of warm bread!
Provided by The Bella Vita
Categories Appetizers
Time 10h
Number Of Ingredients 9
Steps:
- Wash and peel aubergines.
- Dry them well and cut them into strips.
- Then put them in a colander and sprinkle them with coarse salt.
- Cover with a flat plate and put an additional weight on its surface, this will serve to eliminate all the water present in the eggplant.
- Let them rest for about 10 hours. Every two hours you can remove excess water from the eggplant container.
- After 10 hours,with a clean cloth remove excess water. Pour the vinegar (500ml) and water (500ml) into a large pot and bring to the boil, and let the aubergines cook for about 3 minutes.
- Place the cooked aubergines on a plate covered with paper towels. Let them cool for about an hour or so.
- Meanwhile, cut the carrots, garlic and celery into rounds.
- In a jar, superimpose the aubergines with carrots, celery, garlic, basil and oregano. Complete the layers with enough olive oil to completely cover the aubergines. Continue until the jar will be full.I recommend waiting at least a week to eat the picked aubergine in oil, but if you can wait two weeks your eggplant will be even tastier.
Nutrition Facts : Calories 631 calories, Carbohydrate 130 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 37 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 354 milligrams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BRINJAL PICKLE
Try this classic Indian condiment packed with plenty of spice and a slight sweet hit for a great addition to any curry
Provided by Maunika Gowardhan
Time 1h
Yield Makes 500ml
Number Of Ingredients 12
Steps:
- Put the aubergines in a colander over a bowl and sprinkle with a big pinch of salt. Mix and leave for 1 hour to drain the moisture, then squeeze out as much liquid as you can. Put all the paste ingredients into a blender or food processor and whizz to a smooth paste.
- Heat the oil in a lidded kadhai or wok over a medium heat. Fry the garlic for 1 minute. Add the curry leaves and the masala paste, and fry for 5 minutes, stirring. Add the sugar and stir until it dissolves. Add the drained aubergine and the chilli powder, and stir well. Season and fry for 4-5 minutes. Turn the heat down and simmer with a lid on for 20-25 minutes, stirring halfway, until the aubergine has cooked through and oil rises to the surface. Cool and decant into a sterilised jar. Chill for a week before opening.
Nutrition Facts : Calories 52 calories, Fat 3.7 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3.4 grams sugar, Fiber 0.5 grams fiber, Protein 0.4 grams protein
PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER
From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.
Provided by DrGaellon
Categories Vegetable
Time 23m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, vinegar and salt in a pot. Bring to a boil.
- Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
- Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
- Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.
Nutrition Facts : Calories 343.9, Fat 36.4, SaturatedFat 4.9, Sodium 1748.4, Carbohydrate 5.7, Fiber 3.1, Sugar 2.2, Protein 1
BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)
Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.
Provided by reya doucette
Categories Asian
Time 6h30m
Yield 6 cups, 72 serving(s)
Number Of Ingredients 14
Steps:
- Julianne or dice small brinjal-eggplant.
- Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
- Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
- Grind ginger and garlic in some of the vinegar to paste.
- Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
- Add and fry garlic and ginger paste for 5 minutes.
- Add dry spices, fry 2 minutes.
- Add vinegar and tamarind, mix well for 1 minute.
- Add curry leaves and sugar, mix well.
- Add brinjal mix well and cook 1-2 minutes.
- Cool and bottle.
Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9
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