How To Make Pickled Eggplant - An Italian Tradition
Our Italian Family Pickled Eggplant Recipe
I just learned recently how to make pickled eggplant. It has been our Italian family pickled eggplant recipe for years and I had always wondered how it was made. Taking the time to learn is one of those things that I have never made time for until now. Enjoying it on special occasions such as Christmas and other holidays has always been taken for granted. Maybe this year I will be the one providing it to see if I can live up to the expectations of those who have made it in the past.
When the holidays approach, pickled eggplant is always one of the appetizers on the table. Something about a cracker with a little something different on it seems to be appealing. The pickled eggplant was often eaten during other times of the year as well while I was growing up but for the last several years it has just been around during the holidays.
I took a Sunday night to learn the how to make pickled eggplant from my Dad. He went step by step and I will share the procedure with you.
You will need:
Canning jars and lids
red peppers hot peppers
The first thing to do is peel the egg plant then cut into slices or chunks, whichever you prefer. Next lay them on the wax paper and salt them generously. Let them stand for 45 minutes to an hour or longer. Salting them and letting them sweat takes any bitterness out of the eggplant.
Meanwhile cut up green peppers, red peppers, maybe a small hot pepper if you desire, olives(any type), possible a little red onion and a garlic clove. Set aside.
Go back to eggplant. Rinse in a colendar.
Canning Pickled Eggplant
The next step in the canning pickled eggplant process is to fill the jars with olive oil about 1/3rd full. put in one tablespoon vinegar then put in eggplant slices and a few pepper mixture, then a little more oil, repeat until filled, put hot lids on tightly, turn upside down and let set for at least one week.
After setting you will have tasty pickled eggplant.