Pickled eggplants – Italian recipe

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  1. what is the plastic piece your are using to submerge the eggplant – prior to putting on the lid?  I've just finished your recipe and the eggplant is beneath the oil level, but your little device looks so convenient.  thanks!

  2. Try like this: let the eggplants sit in salt for 12 hours, then wash, squeeze them dry and let them sit in vinegar for another 12 hours… then fill the jars with the eggplants, garlic, pregano and chilli pepper. I never tried this recipe but I was told it's very good… and strong! Let me know 😉

  3. Allow the pickled eggplants to rest for one month before eating. They can be stored for up to one year; once opened, keep the jars in the fridge, adding more extra virgin olive oil to cover the eggplants.

  4. I love this recipe. My mother and her friends used to make this every summer, Great recipe and very healthy. We used to peal the skin off the eggplants. And we used to add sliced carrots and celery for something extra

  5. We have lots of eggplant recipes 🙂 ! For example, the caponata (youtube.com/watch?v=ypjyG_lZSVA), the parmigiana (youtube.com/watch?v=iZGF5JrTvug) and the pasta alla norma (youtube.com/watch?v=1Z6s7F5j3Fs) are traditional Italian recipes; otherwise you can't miss the moussaka (youtube.com/watch?v=mkBJPStoe8Q) or a tasty pasta salad with eggplants and sun-dried tomatoes (youtube.com/watch?v=MV6XQkGwhjk)!

  6. I'm an eggplant lover. I'm sure this pickled eggplants must taste wonderful! But it takes a lot of time to prepare this. Do you have any other eggplant recipe ? Thank you anyway for this recipe. I'll keep in mind this recipe and one day if I cant' resist, I'll prepare this pickle 🙂

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