mmr@ritcv.UUCP (Margaret Reek) (02/21/85)
A couple of nights ago I had an antipasto at an Italian restaurant that included some pickled eggplant. It wasn't a dill type pickle, but rather marinated in italian spices (I think). It was excellent, and I don't even like eggplant very much. Does anyone have a recipe for anything like this? Thanks in advance. Margaret Reek Rochester Institute of Technology rochester!ritcv!mmr
bussell@ucla-cs.UUCP (02/24/85)
> > A couple of nights ago I had an antipasto at an Italian restaurant > that included some pickled eggplant. It wasn't a dill type pickle, but > rather marinated in italian spices (I think). It was excellent, and I don't > even like eggplant very much. Does anyone have a recipe for anything like this? > Thanks in advance. > > Margaret Reek > Rochester Institute of Technology > rochester!ritcv!mmr I'm always interested in sharing "eggplant" experiences. From: Candler, Teresa Gilardi, "Vegetables in the Italian Way", Mc Graw Hill, (New York, 1980). MELANZANE SOTT`ACETO (Italian - 4) (Pickled Eggplants) 4 large eggplants 6 cloves garlic, sliced 16 oz pimiento strips 6 t white peppercorns 6 t red pepper flakes 6 bay leaves, crushed 6 t dried marjoram 8 cups white vinegar 2 T salt 1. Peel eggplants and dice them. Place in vegetable steamer over 1 inch of salted water. Cover and steam for 2 minutes. Drain well. Pack into hot sterilized jars. Add to each jar some of the garlic slices, pimiento strips, peppercorns, pepper flakes, bay leaves and marjoram. 2. Bring vinegar with salt to a boil. Pour over hot eggplants, filling to within 1/2 inch of the top, making sure liquid covers the eggplants. Seal, and keep in a cool place. MAKES 6 PINTS Burt Bussell