Comments on: Pickled Eggplant

By: Lisa

Lisa — Sun, 29 Nov 2009 23:58:46 +0000

Other person, fyi Italians have done this for years. The jar is sealed and you will only refridgerate after opening. The longer it sits in the oil the better. We have had jars of pickled eggplant, homemade this way all of my life. Typically my family has a history of long lives. The health dept. is a good thing, but people can get a little crazy with the info that they give. Try it you might just like it!!!!!!!

By: Deborah

Deborah — Thu, 24 Sep 2009 22:00:59 +0000

you wont get sick DO NOT REFRIDGERATE just follow directions
Other person is WRONG
putting it in the fridge will ruin it
do that after the night it sits and you use it then you can store in fridge Always press the contents down so the oil always stays covered then you can use the oil left over for cooking or add lemon for a salad dressing why wate it or to roast pieces of eggplant and peppers in oven
Italian cooking is SO GOOD because NOTHINGS wasted
if you put this in the fridge first off
the olive oil will harden and it wont work properly just put it in a dark cool place like a hall closet away from heat

By: Florentina

Florentina — Mon, 31 Aug 2009 21:52:14 +0000

It looks great, I bet it tastes awesome too.

By: sweetyetnotsticky

sweetyetnotsticky — Wed, 26 Aug 2009 00:48:11 +0000

u dont put any of the vinegar on the jar??

By: Kim Rosalie

Kim Rosalie — Wed, 08 Jul 2009 01:32:24 +0000

I learned this technique from a mother of a friend who was pure Italian and taught me her process. She essentially prepares the eggplant except she does not cook them, in the same manner. She added sliced garlic, the red “witches nose” pepper, celery and red wine vingegar. You then sterilize the jars in the dishwasher. Once cooled enough to handle (jars) you alternate layers between the eggplant, peppers, garlic, EVOO, red , wine vinegar, and celery. She keeps the leaves of the celery stalk and lays them on the top of the contents in the jar. She then seals them. Yes, they are stored in a dark closet for 3 months. It is basically the same technique as cerviche. The vinegar, and other ingredients, “cook” the contents. Once ready to open and enjoy, you add slice black olives, cooked cauliflower and lots of anchovies. You serve hard crusty bread or you can even prepare bruschetta (just slice and toast the bread) and let your guests top their own slice with the ingredients they like. But trust me, if I can get my father-in-law (Italian with Palermo family history) who said he would never eat an anchovy. We buried it on the bottom of the helping of the pickled eggplant and he loved it! Asked for more!

By: Maria Raffa

Maria Raffa — Tue, 07 Jul 2009 07:24:46 +0000

I am going to try this. I am 100% Sicilian so I know how to eat like a real Italian so I should like this.

By: Other Person

Other Person — Tue, 07 Jul 2009 04:13:03 +0000

Are you sure about this? Better check with your food safety person (I hope there is one). This sounds like a great recipe for botulism. Easy fix, do not let it sit at room temperature and put it in the refrigerator.