Pickled Eggplant (Aubergine) - Jamie Oliver

"From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme."
 
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photo by rascottis photo by rascottis
photo by rascottis
Ready In:
23mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Combine water, vinegar and salt in a pot. Bring to a boil.
  • Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
  • Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
  • Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.

Questions & Replies

  1. To preserve oil and vinegar eggplant for longer shelf life, can you hot water bath them for 10 minutes.
     
  2. How long will it last in a sealed jar?
     
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Reviews

  1. WONDERFUL! I was a little scared I was going too "pickle-crazy" this season (I think that my homemade dill pickles will make nice Christmas gifts this year--I certainly can't eat them all!), and I was afraid that pickling eggplant was just asking for more trouble (visions of jars of the stuff languishing in the garage pantry for who know how many years into the future danced in my head)... but I'm delighted with the taste I just had of the portion of the pickled eggplant that did not fit into my jars. I processed the jars in boiling water for 15 minutes to seal. Jamie usually delivers and this recipe is no exception. I noticed on the food tv site that he's got a whole list of food and spice combinations--not just eggplant. Thanks Randy!
     
  2. You're right about eggplant - ANY low-acid food - needing pressure canning. HOWEVER, this is a *pickle* recipe. The 5% acidity of the vinegar preserves the vegetable without the need for pressure canning. All pickles are done via water-bath processing, except for crock-fermented ones. (also safe due to high acidity) Storage on a shelf is *after* the canning process. If you are still concerned, Ball has a pickled eggplant recipe as well - the very people making Ball Mason Jars. :-)
     
  3. I am having a hard time how this can be processed, water bath canned, and stored in a shelf safely as implied in this recipe. The USDA and Ball recipe books state it is not safe to water bath or pressure can eggplants. It's also not safe to can anything with such a large concentration of oil. I would encourage you to remove that from the recipe and to be mindful of safe canning principles.
     
  4. I have a glut of Eggplant and just wondering how many medium jars of this recipe would make. Anyone know? TIA, Lynne
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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