Pickled Eggplants in Olive Oil
Category: Appetizers
Servings: 2
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes (including sterilization and boiling time)
Description: A classic Italian antipasto, these pickled eggplants in olive oil are infused with garlic and white wine vinegar. Their delicate and tangy flavor, combined with the richness of olive oil, makes them a perfect starter or snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 500g |
| White wine vinegar | 350g |
| Garlic cloves | 3 |
| Extra virgin olive oil | 400g |
| Water | 350g |
Instructions
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Prepare the Eggplants:
Begin by washing the eggplants thoroughly under running water. Trim off the ends, then slice them in half lengthwise. Next, cut each half into crescent-shaped slices, about 1 cm thick.
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-
Blanch the Eggplants:
In a large pot, pour in the white wine vinegar and bring it to a boil. Add the unpeeled garlic cloves and the eggplant slices. Allow the mixture to blanch for just a couple of minutes, ensuring that the eggplants soften slightly but maintain their shape. -
Sanitize the Jars:
While the eggplants are blanching, sterilize your jars. You’ll need two 500ml jars for this recipe. Submerge the jars in boiling water for about 10-11 minutes to sterilize them. Once done, use tongs to remove the jars and place them upside down on a clean kitchen towel to cool. -
Pack the Jars:
Once the eggplants have been blanched, use a slotted spoon to transfer the eggplants and garlic cloves into the sterilized jars. Press the contents down gently to make sure there are no air gaps, but be careful not to crush them. Fill each jar to just below the rim, leaving a couple of centimeters at the top. -
Add Olive Oil:
Pour extra virgin olive oil into the jars, making sure the eggplants are completely submerged. It’s best to use a high-quality olive oil for this recipe to enhance the flavor. -
Seal and Rest:
Place the lids on the jars without tightening them completely. Let the jars sit overnight to allow any air bubbles to rise to the surface. After a night’s rest, check the jars. If the oil level has dropped, top them up with more olive oil, leaving about 1 cm from the top. -
Water Bath:
Bring a large pot of water to a boil, and place a clean kitchen towel at the bottom of the pot to prevent the jars from touching the bottom. Carefully submerge the jars into the boiling water, ensuring they are covered with water. For 500ml jars, boil for about 20 minutes. Always check the guidelines for water-bath canning to ensure correct timing based on jar size. -
Cool and Store:
Once the jars are boiled, remove them from the water and allow them to cool completely on a clean towel. After cooling, check that the jars have sealed properly. Press down in the center of the lid; if it doesn’t pop back, the jar is sealed and ready for storage. -
Storage:
Store the sealed jars in a cool, dark place. They will be ready to enjoy after about a week, though the flavors will improve over time.
Notes:
- The pickled eggplants will last for several months when stored in a cool, dark environment.
- For added flavor, you can experiment with adding herbs such as rosemary or thyme, or even a small chili pepper for a bit of heat.
