Pickled Eggplant recipe?

[kf6pqt]

Hey, its technical, right?

I usually just slice 'em and dribble on some balsamic and toss 'em on the BBQ.
But pickled.... Hmm. I must be getting hungry!

So, how's it done, or is it a big secret?

Thanks,
Jason kf6pqt

[KB2WIG]

one eggplant, one pickel, 1 jar, 6 beers. drink 6 beers, eat pickle. Fill jar as needed. Throw away eggplant...   klc

[WA1GFZ]

Frank posted the real deal a while back which was verified by my sister.
breaded and fried is also a good meal when they are in season..

[W3SLK]

My favorite eggplant dish is the Greek dish 'Mousaka'(?). Although I ate it while in Pireaus/Athens, the best was a little Greek diner in Newport-News, VA. Essentially, it is half of an eggplant covered with ground lamb and topped with feta cheese. It is best served right out of the oven. Steve, HUZ might be able to determine if the restaurant is till in business. The name of the place is called Vancostas and is located on Jefferson Blvd, in the Denbigh section of N-N.

[The Slab Bacon]

Frank posted the real deal a while back which was verified by my sister.
breaded and fried is also a good meal when they are in season..

Here ya go:

Peel the required amount of eggplant and slice into 3/16" - 1/4" slices.

Stack eggplant slices onto a drain pan, salt down each layer as you stack and place a second pan on top with a weight in it to press out the bitter juices. Let sit overnight to drain well.

The next day rinse the salt off of the slices and drain again.(pat dry) Boil the eggplant slices in red wine vinegar and set aside to drain and dry out slightly.

Next take a large storage jar and put a small layer of EVOO on the bottom. Now layer in the first layer of eggplant, then add sliced fresh garlic, oregano, rosemary(if you like)
and red pepper flakes. Cover with more EVOO and start another layer. Do this in layers until the jar is full (or you run out eggplant) and be sure to top off the jar with at least 1" of EVOO.

Let sit for a few days for flavors to marinate before eating. It will keep for months as long as you keep the eggplant covered with EVOO. (I doubt you will be able to let it sit that long without devouring it!!)

                                                    The Slab Bacon

also for a quick fix breaded and fried aint bad either!!

[kf6pqt]

Right on... So, does the eggplant soak up that extra olive oil?

Thanks,
Jason kf6pqt

[WA1GFZ]

olive oil.....the human body chassis lube

[The Slab Bacon]

olive oil.....the human body chassis lube

Datz Rite!! Good for whatever ails ya!  Good for coughs, colds and sore..................

[Jim KF2SY]

And Don't Throw Out That Oilve Oil.
It's now flavored, ready for dippin with fresh Italian Bread...
mmmm

[The Slab Bacon]

Right on... So, does the eggplant soak up that extra olive oil?
Thanks,
Jason kf6pqt

Jason,
          It will soak up some of it, but the main reason for keeping the oil level above the eggplant is to seal out the air and prevent spoilage.

                                                                       The Slab Bacon

[The Slab Bacon]

And Don't Throw Out That Oilve Oil.
It's now flavored, ready for dippin with fresh Italian Bread...
mmmm

Never throw olive oil away, thats heirasy!! Especially good imported EVOO. Dip some bread in it, pour it over some pasta, fry some meatballs in it, but dont EVER throw it away!!  Meatballs, Hmmmmm...............................

[Steve - WB3HUZ]

[kf6pqt]

The salting and draining of the eggplant I think are the "craft" to the process... A former girlfreind once made me some baba ghanouj and omitted that step.

To quote Ralfie from the Simpsons:  "Tastes like.... BURNING!"



Ok, its on... Gotta see if I have an eggplant-sized jar!

Thanks,
Jason kf6pqt

[WA1GFZ]

My Grand Mother used to cut it in slices and stack them in the jar. A couple slices of break and a slab or two made a nice snack.

[kf6pqt]

MAN, is this stuff tasty! Its only been in the jar since Friday evening, and I think I'm halfway through the eggplant allready!

I think though, its more like a "marinated" than "pickled" eggplant... though it is vinegar-y.

Thanks again,
Jason kf6pqt

[WA1GFZ]

You gotta let it age a few weeks.
My Dad just turned me on to a jar of his batch. 2 weeks old.
Now I have 3 jars to do.

[The Slab Bacon]

Ah Yes, another one is hooked!!

It is definately better after "aging" for a few weeks. The "vinegaryness" lessens dramatically after aging for a while. Also, dont be chinchy with the sliced fresh garlic.
The flavors blend themeslves after it sits for a while.
(I told ya you would have trouble letting it sit around )

                                               The Slab Bacon

[The Slab Bacon]

You gotta let it age a few weeks.
My Dad just turned me on to a jar of his batch. 2 weeks old.
Now I have 3 jars to do.

YOU DOG......................................

[WA1GFZ]

This morning I noticed my Dad's batch is still a bit green looking while the 2005 stuff from my friend is more tan.

[NE4AM]

As of a year ago, Vancostas in Newport News was still in business, one of my favorite lunch spots!

73 - NE4AM

[The Slab Bacon]

As of a year ago, Vancostas in Newport News was still in business, one of my favorite lunch spots!
73 - NE4AM

But do they have pickled eggplant??

[kf6pqt]

Ok, I've been savoring this first jar-full, but I think I'm down to my last piece. I'm hopelessly addicted to this stuff! Finally my supposedly high-end had some eggplant today that didn't look like compost... So I'm about to make two more batches.

What if I leave the skin on? Will it be something ya won't notice? Or will it be like "eew, spit that part out?" I'm slicing 'em across, in round slices, not the long way.

Thanks n' 73,
Jason kf6pqt

[WA1GFZ]

My Grandmother did round slices perfect for a sandwich but I think you should remove the skin.
I'm looking at 3 jars full 8 feet away but have no good bread in the house. Maybe this weekend since it has been almost 3 weeks.

[The Slab Bacon]

The skin is kinda tough and bitter. Round or long slices doesnt matter. I agree with Frank, round slices are better for a sammich, But my mom used to slice it longwise.
All this talk, I'm gonna have to make some this year! Its been a lloooonnnngggg time!

                                                                       The Slab Bacon

[WA1GFZ]

Hey frank,
My 10 year old son is making sauce and meatballs for his party this weekend.
Of course he is telling his friends worms and eyeballs.
I might have him on the right track.....so far
He doesn't like egg plant yet though.