how do you pickle eggplants for antipasto?

Answer 1

Here are three different recipes......I hope this helps.


Pickled Eggplant

1 qt. wine vinegar
Red pepper flakes
Pieces of garlic
Olive oil
Oregano

Dilute vinegar with half water. Put in red pepper flakes. Bring to a boil, put in peeled eggplant slices and boil a few minutes, drain and cool. In a jar put a little olive oil, then eggplant, garlic, oregano until jar is filled. Let stay a week and store.
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3 Eggplants
3 C. White Vinegar
1 C. Olive Oil
1/4 C. White Vinegar
1/2 C. Wine Vinegar
3 Garlic Cloves, Minced
2 Celery Stalks, Chopped
2 Lg. Red Peppers, Diced
Oregano

In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight. Next morning, wring out each slice twice and cut into strips. put in large bowl mixed with 1 cup olive oil, 1/2 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, chopped celery stalks, 2 large red peppers diced and a dash of oregano (optional). Mix well and put into Mason Jars and refrigerate. Lasts 2 to 3 months.
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6 Eggplants
Kosher Salt
White or Cider Vinegar
3-4 cloves garlic, sliced thin
One bunch parsley, minced
Some mint, minced (Optional, but nice)
1/2 - 1 teaspoon red pepper flakes
1/4 green bell pepper, minced

Slice the eggplant thinly, and cut the slices into thin strips. Layer the
strips in a colander and mix with some kosher salt. Place the colander in the sink, put a dish on top of it and put something heavy on top of the dish to weigh it down. This helps to take the bitterness out of the eggplant.

After one hour, squeeze the eggplant (Nonni's instructions -- gets the
bitter juices out).

Take a large pot and put in the eggplant. Cover with a ratio of 2 cups of water to 1 cup of the vinegar. Bring to a boil. As soon as it boils, shut the heat off and allow the eggplant to cool in the water.

In a large bowl place the slice garlic, chopped herbs, red pepper, green pepper. Squeeze as much water out of the eggplant as you can, and place it in the bowl. Pour in some extra virgin olive oil (at least a cup) and a 1/4 cup of vinegar. Stir well. Place the eggplant in a jar (I use Mason jars, as did Nonni), pressing down to remove any air. Leave out an inch at the top, and pour in some olive oil so that all the eggplant is submerged. Cover with a lid, and let marinate for one month in the refrigerator.

Answer 2

3 Chinese eggplants - or 1-2 American Eggplants
1/4 cup kosher salt, or to taste
1/4 cup red wine vinegar
2 cups olive oil
1 Thai red chili, thinly sliced lengthwise
1 clove garlic, thinly sliced
1 sprig of fresh thyme
1. Peel 3 wide, lengthwise strips from each eggplant, creating stripes. Cut the eggplants into thin strips, like french fries. Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours. Wipe out the bowl and transfer the eggplant to it.

2. Add the vinegar to the eggplant. Set aside for 1 hour.

3. Add the oil, chili, garlic, and thyme. Stir to combine and transfer the mixture to a 1-quart Mason jar. Refrigerate for at least 1 month before serving. Let the eggplant come to room temperature before serving with bread or on an antipasto platter.

Answer 3

It's very easy, just follow these steps:

Peel and slice eggplant. Put in a bowl in layers, sprinkle salt every couple of layers. Leave overnight.

Next day, squeeze out water. Cover eggplant with vinegar and let set for 3 hours. Squeeze vinegar out of eggplant. Toss with chopped fresh parsley, garlic (chopped or leave whole cloves) chopped fresh oregano, and mix like salad.

Pack in jars (wide mouths work best) and pour olive oil over all. Refrigerate.