Post by @homewithlouiseg

Pickled Eggplant Italian Style 🇮🇹 Trim the ends of the eggplants and peel off the skins using a vegetable peeler. Then, slice them into thin slices and cut the slices into thin matchsticks. Layer the eggplant matchsticks in a large bowl and generously toss them with salt between each layer. Place a plate on top and weigh it down heavily (a large vinegar bottle or a clean weight works well!). Let them sit for 24 hours to draw out the bitter liquid. Cover with a tea towel to keep out any bugs. Drain the eggplant in a colander and press out as much dark liquid as possible. Return the eggplant to a clean bowl and submerge it entirely in white or wine vinegar. Weigh it down again with your plate, cover with a tea towel, and let it “cure” on the counter for another 24 hours. This step replaces the boiling process and preserves the eggplant. Drain the vinegar. Take handfuls of the eggplant and squeeze them hard through a cheese cloth (or use a potato ricer or vegetable squeezer) to extract every last drop of liquid. Aim for as dry a texture as possible. Layer the dry eggplant strips in a bowl with minced garlic, minced red chilli, freshly chopped oregano, mint, and parsley. Drizzle olive oil between each layer and mix well. Then Drizzle some olive oil into the bottom of a mason jar, then pack the eggplants tightly into sterilized jars, pressing down firmly with a fork or spoon to eliminate air pockets. Fill the jars to the top with extra virgin olive oil, ensuring the eggplant is completely covered. Use a skewer to poke the sides to ensure the oil gets into the air pockets. The oil will drain down, so top the jar again with more oil, covering the eggplants completely. Top up with oil again if needed. Then leave the jars with a loose lid for couple hours and check to see if it needs a topping of oil prior to sealing them completely. If so , cover with more oil and then tighten the lids. Let the flavours marry in a cool, dark place for at least a week before opening. Once opened, keep it in the refrigerator and always ensure the leftovers remain submerged under the oil. Enjoy your Italian-style pickled eggplant! 🥖🍷 #ItalianRecipes #MelanzaneSottOlio #PickledEggplant #Preserving #Antipasto