Pickled Eggplant (Aubergine) - Jamie Oliver
photo by rascottis
- Ready In:
- 23mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 4 1⁄4 cups water
- 4 1⁄4 cups white wine vinegar
- 3 tablespoons kosher salt
- 2 1⁄4 lbs eggplants
- 1 -2 tablespoon dried oregano
- 1 -2 red chili pepper, sliced
- 4 garlic cloves, coarsely sliced
- 1 cup sunflower oil
- 1 cup extra virgin olive oil
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.
Reviews
-
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!
-
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. :-)
-
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.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
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!