Pickled Eggplant | Antipasto | Melanzane Sott'aceto | How to make eggplant in olive oil Melanzane

Pickled Eggplant | Antipasto | Melanzane Sott'aceto | How to make eggplant in olive oil Melanzane
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Ingredients:-
2 Large Eggplants ( total weight 3 lbs or 1.300 grams) or more
8 large cloves of garlic sliced
2 Tsp dried oregano
3 Long dried red chilies or 1 tsp crushed red pepper
Extra virgin olive oil
2 Medium mason jars
1 Cup of Salt
Pickled Eggplant | Antipasto | Melanzane Sott'aceto | How to make eggplant in olive oil Melanzane

[@queenbee3982]

My mom made pickled eggplant with black olives. It was so amazing with meat layered on lettuce leaf. She never shared her recipe....well guess what mom. I'm making it now!

[@alessandrasfoodislove]

Thank you so much!! She’ll be watching over you and smile as you make them. 💖

[@rockypapasergio4521]

My mother passed about 5 years ago and you just brought back beautiful memories for me thank you so much. I'm not far away from jarring mine about 2 hours. Keep up the excellent food blogs. Rocky

[@alessandrasfoodislove]

Thank you for your beautiful words. I’m so sorry for your loss 💔 goad it brought back memories. It really is all about the memories. Be safe snd let’s keep cooking. 🥰

[@victoriamaresca616]

Wonderful video! Thank you for this clear and descriptive explanation! As always, so informative.

[@alessandrasfoodislove]

Victoria Maresca thank you my darling Vicky. 🥰

[@lmarianiello4182]

Thank you so much for this video!! My Nonna made these for my brother and me when we were growing up and then for my husband and me later in my life! They were so delicious by themselves and even better on a great sandwich on Italian bread. I have been searching to see how they were made for a very long time... you made my day today!!

[@alessandrasfoodislove]

Lucille Marianiello you made my day! It makes me so happy to share recipes that bring us back in time. Your nonna must’ve been one special lady! 🥰 I always keep a jar in the fridge otherwise my family complains that there’s nothing to eat. 🤣 thank you for watching my video. 🙏🏻

[@kisutis]

My mother-in-law from Rome was keeping the aubergine pieces in vinegar overnight and then was leaving to dry on the paper in front of the sun :) and later was placing those pieces into the jars or plastic containers filled with olive oil, garlic, rosemary and something else and leaving closed for a week or so (can’t remember well now).. I just love this antipasto :)

[@alessandrasfoodislove]

That sounds great too. Even easier than squeezing all the liquid out. Thank you so much for watching 💚🤍♥️

[@antonellakousipetkou7152]

Beautiful memories of me and my sister's helping my mother. Thank you for the beautiful memories and recipe

[@alessandrasfoodislove]

It’s really all about the memories. 🥰 I’m so happy reading your message. Thank you

[@speranza8494]

Just like my mother would make...a big THANK YOU!

[@alessandrasfoodislove]

A big PREGO to you!! 💕💕💕you made my day

[@99hhhhhhhhhhhhhhhh]

Thank you so much!!! Exactly how my grandmother used to make it

[@alessandrasfoodislove]

Thank you so much! I learned from my nonna too. 💖💖

[@dianec9595]

This video is so informative. I love the step by step instructions. I made this and it came out delicious! Thank you Alessandra!

[@alessandrasfoodislove]

Thank you so much!! Hope you still enjoying them. 💖

[@HopeLaFleur1975]

I wish she was my sister!!

[@Brotatochip583]

I love making this with homemade bread my mother and I make! So delicious! And also you can save the already spiced oil once you run out.. the flavor is stronger every time!!!

[@alessandrasfoodislove]

Thank you so much! You’re so right I never through the leftover oil. Makes great dressing on escarole salad. 💖💖

[@Leo0885Leo]

Great recipe, a refresh form my Nana. One correction. The eggplants with the line in the bottom are all females and the one with round dot are the male ones. It’s important not to have a lot of seeds on this recipe.

[@alessandrasfoodislove]

Thank you so very much! Thank you for the tip. We have already finished our summer eggplant supply. 😂need to make more. Happy holidays.

[@Marcr6092]

I make these exactly like you do. Sometimes, if I know they will be eaten in a short time, I add chopped parsley too. Excellent video, Alessandra!

[@alessandrasfoodislove]

I live the parsley idea in it. I will try it. Grazie di cuore 💖

[@builthardjock]

Exactly how my Nonni made it love this woman she's great!

[@alessandrasfoodislove]

Thank you so very much! 💕💕💕

[@susanbaglino2144]

OMG!! What a great video to wake up to! These are amazing and definetly a labor of love. My favorite part of an antipasto on the holidays. My entire family looks forward to indulging in pickled eggplant. Thank you so much for making this video:)

[@alessandrasfoodislove]

Susan Baglino I knew you were waiting for this video. Here too we all love them so much here!! 🥰🥰

[@alessandrasfoodislove]

Susan Baglino I tried to explain the best that I can. I’m sure you know exactly what to do. 😘😘

[@susanbaglino2144]

@@alessandrasfoodislove Soo Excited! I've made them before with mom. Just needed a refresher course:)

[@alessandrasfoodislove]

Susan Baglino I’m smiling and Mary is smiling too

[@lululuna484cat]

Qeusti melanzane e sotto olio no sotto aceto. Grazie per la ricetta ❤

[@mjfisher1199]

Just like family’s recipe. We used to place the eggplant in a large porcelain crockpot with a board and stone on top to help extract the water- old school stuff. Serve with crusty bread to soak up the oil, soprassata and olives- yum!

[@alessandrasfoodislove]

Thank you so much! What a perfect description. I just had a flash back, now I’m craving all 3. 🤣😂🤣 Buon Natale 🎁🎄💫💖💖💚🤍♥️

[@otsego44]

Watched this marvelous video again and it inspired me to do a new batch today.

[@alessandrasfoodislove]

Thank you so much for your kind words and for watching my video again! Your support means a lot!

[@robbyfiveboy4862]

I just set up my eggplant to drain overnight under a weight. I live in the Philippines now and what is grown here is the smaller "chinese" style eggplant. Im really excited!!! Ill report back. Next mushrooms!!! I love watching your videos. Im an old transplanted East coast boy and you make me feel like im in an good friends house. Grazie

[@nancyelizabethsevenpifer6393]

Wonderful, informative, clear instructional video, thank you! I am going to make them ❤

[@alessandrasfoodislove]

Thank you so so much. I just ordered a bushel of eggplants to make. 💕 nothing like the flavor when eggplant 🍆 are in season. 💚🤍❤️

[@robertsrclemente6776]

The best cook with the greatest videos explains everything she is by far the number one cook bake a chef with excellent recipes and videos. Alessandra thank you so much for sharing all your information God bless you and family

[@alessandrasfoodislove]

Thank you so very much! Your words give me the drive to keep going! God bless you and family. Happy thanksgiving 🍁🦃🍽💖💖💖

[@lucianobezerra4380]

When I'm getting the eggplant in the jar, I alternate eggplant, red preserved bell pepper and boiled (squeezed) red onions...it's amazing ! 😃

[@alessandrasfoodislove]

Thank you. I will certainly try it. 💖

[@susanfennimore3152]

Made with love and great skill

[@alessandrasfoodislove]

Thank you so much! 💕 a truly beautiful message. 💕

[@daymdb9138]

I love your recipes! I never knew there were male and female eggplants!!

[@alessandrasfoodislove]

Thank you for watching. 🥰

[@HopeLaFleur1975]

No you know!!!!

[@stankamegerle6781]

Hvala draga Alessandra

[@alessandrasfoodislove]

You are very welcome.! 💚🤍♥️thank you for watching

[@1billwill]

Thank you great recipe.

[@alessandrasfoodislove]

Thank you so much!! I make them through the year because we eat them with everything. Be safe and let’s keep cooking together. 💚🤍♥️

[@samo2585]

In my culture we add walnut and sun-dried red pepper to the garlic and a slice of beetroot to make them pinkish.

[@alessandrasfoodislove]

Thank you so much for watching! I will Certainly try that. 💕

[@carmelastarovoytov7366]

How much vinegar ?

[@angiestojanovski1463]

Thank you for sharing New Subscriber from Perth Western Australia 🇦🇺 Stay safe looking forward to seeing many more of your videos 📹

[@alessandrasfoodislove]

Thank you so much! Love my Australian friends 💕

[@Zero-hl2zy]

Very simple and easy. Thanks ❤

[@alessandrasfoodislove]

Thank you so much for watching 💕

[@annjannace6957]

tAlessandra, this recipe Ive got to try, what agreat idea with the garden brick, I use a sock covered brick to use as a weight for my sewing work table cutting drapery fabric, I have a tip for you instead of using your hands to release the water from the eggplant's, use a potato ricer, it will not destroy the eggplant, it will release so much water-you'll think it's too dry! I do this with chopped frozen spinach it never comes out of those little holes..just the water, saves a lot of work, I really enjoy every video keeps me in a "Happy Place" yes cooking is love! and I see a lot of Love goe's into your cooking!! thank you

[@alessandrasfoodislove]

Thank you Ann I will try that. Of course I have a Ricer because I make potato croquettes. Sometimes my hands ache squeezing the eggplants. That’s so wonderful that you see. When I was younger I did too but nothing fancy. I love to create so drapery sounds like so much fun. Thank you for the tip. Really appreciate it. Goodnight 🌙💤

[@HopeLaFleur1975]

We are Calabrese so this is a staple in my home!!

[@alessandrasfoodislove]

@@HopeLaFleur1975 the calabrese make the best pickled everything. God bless 🇮🇹🇮🇹🇮🇹💕💕💕

[@user-no2zv9og4b]

This is so good.

[@alessandrasfoodislove]

Thank you so much 💕 a family favorite

[@rosedocwra3550]

that's how i do them. I have made a batch today for christmas. God bless

[@alessandrasfoodislove]

They’ll be perfect and saporiti by Christmas! Thank you so much for watching. 💖💖

[@marilynmalec8499]

That’s the recipe I used years ago. I forgot a few steps but your video is exactly how I made them. Thank you for sharing your recipe 1:05

[@alessandrasfoodislove]

You just made my day!! Thank you for watching and o hope you’ll share the recipe with family and friends. Grazie 💕

[@richardmorano9976]

Very good video. I was surprised that you squeezed the water on top if the remaining eggplant. You should have squeezed it into bowl with water. Today I am going to start the process. Tomorrow I will squeeze using my potato press because of my arthritis in my hands. I hope that it works.

[@gurdeepgrewall2787]

I love watching ur channel. Stay Blessed!

[@alessandrasfoodislove]

Thank you so very much! It’s messages like yours that give me the drive to keep going. 💖

[@944gemma]

Nice job. I love this stuff. Haven’t had any since my grandmom passed.

[@alessandrasfoodislove]

Thank you so much!! God rest her soul 🙏🏻🥰 the sweet memories live forever in our hearts.

[@944gemma]

@@alessandrasfoodislove yes they do. I plan on making some of this wonderful stuff. ASAP. Thank you so much for posting this video.

[@annetsoupas9955]

Thank you so much for the wonderful recipe. I’ve been wondering for a long time how they are made. Regards from Melbourne.

[@alessandrasfoodislove]

Thank you so much Anne! Love my Australian paesani, praying that the lockdown is lifted soon 🙏🏻♥️ I’m busy with new videos but my family is begging me to make the picked eggplant. Lol Hope you’ll like all my recipes. 🥰

[@user-vd2qn2uu7l]

طريقة رائعة شكرا

[@alessandrasfoodislove]

Shukrun! Thank you so much! Hope you like all my recipes. InshAllah 🙏🏻

[@Scubadiver313]

Love the video

[@mariajazzar2600]

Thank you so much iam making it for my husband ❤❤❤

[@alessandrasfoodislove]

That’s a true demonstration of love. I’ll be making mine soon too. 💕

[@elizabeth-jk5vo]

Great video wish I would have seen your video before I did mine today. Took advice a bit from everywhere and yours was the best will make next time will watch what other videos you have and will subscribe

[@alessandrasfoodislove]

Thank you so very much!! It makes me so happy to share the recipes. 💖💖💚🤍♥️

[@orlystudio]

Grazie mile ❤

[@alessandrasfoodislove]

Prego 💕💚🤍♥️

[@magazineman3910]

My Nana made them just like you. They are delicious in hot roast pork sandwich. Auguri di un Natale sereno Allesandra

[@alessandrasfoodislove]

now you made me hungry for a sandwich!!! Thank you for watching.

[@mohammedali-xw1tw]

thank you

[@alessandrasfoodislove]

Thank you for watching!

[@mariac.6151]

Hi Alessandra. Thank you so much for this video. My mom used to make pickled eggplant, mushrooms, artichokes and even peppers. During the winter months, on Sunday night, we would eat them with good Italian bread along side left over pasta from Sunday afternoon dinner. I’ve already done the eggplant and it’s so good. Can’t wait to make the mushrooms and sun dried tomatoes. I just have one question. Can you reuse leftover oil in the jar when you make a new batch? Thanks again for your great recipes.

[@alessandrasfoodislove]

Dear Maria, Thank you so so much for your beautiful message. I felt like you were describing my family. 💖 I use the leftover oil for dressing over salads, stressing beans and potatoes or tuna fish salad. I don’t prefer using it to add more eggplants. Thank you so much for watching. I look forward making green tomatoes pickled. 💖💖

[@GohAhweh]

I'm drooling for this..

[@alessandrasfoodislove]

Thank you so much! This is indeed a favorite. When I go to Italy my aunt insists on giving me jars of it. I always take them but with the fear that one will break and destroy all the content in the luggage. lol yet so worth it. 💖😃

[@GohAhweh]

@@alessandrasfoodislove could I use a smoked salt? ❤️‍🔥💛 What about a flavored vinegar?.. wouldn't be italian flavors, but maybe a seasoned rice vinegar, garlic and a bit of toasted sesame oil in the jar oil.. the minute we have good eggplants around,.im making your recipe! 🇮🇹❣️

[@alessandrasfoodislove]

@@GohAhweh not sure because you don’t want anything fermenting. Try a small batch and store in the refrigerator and use quickly. I’m sure the flavors would be great

[@GohAhweh]

@@alessandrasfoodislove understood.

[@zeeak308]

just finished making it.. took a really long time and effort but hope it will be worth it

[@alessandrasfoodislove]

Thank you for watching. It will be so worth it. Please make sure that every time you eat them you replenish the oil to cover the eggplant. Enjoy !

[@paulinewehrer4642]

We love these on our sandwiches instead of mayo

[@alessandrasfoodislove]

Yesss! Thank you for watching! 🥰🙏🏻🇮🇹

[@TheNatasha70007000]

I love your accent!

[@alessandrasfoodislove]

Natasha Asz Thank you! I speak 4 languages and sometimes mix them all. 😂😂🥰

[@TurkeyDart]

Very similar to our families recipe up until the seasonings. Awesome to see other families still doing this. We do mint and basil in our jars.

[@alessandrasfoodislove]

Rob C thank you for watching. I will try the mint too. Is it fresh mint or dried? Always love to learn and try new things. 🥰

[@leslieirizarry2199]

Any special olive oil? What a great video! Thank you.

[@alessandrasfoodislove]

Thank you so much! Any olive oil is fine. Use a good quality one. Once the eggplants are devoured I use the remaining oil to dress my salad.

[@samanthaheath8664]

I enjoyed your video my question is after you make the eggplant do you store in a cool dry place 1st and then after a period of time like a month do you put them in the refrigerator because I've been watching different videos and yours has been my favorites.

[@alessandrasfoodislove]

Thank you so much for watching. I store them directly in the fridge. It should be safe to leave them in a dark Cool place but I feel more comfortable at a cold steady temperature. I make them almost monthly because everyone loves them. Grazie di cuore. 💖

[@lucianobezerra4380]

Subscribed already ! 😃

[@alessandrasfoodislove]

Grazievdi cuore. 💖

[@jessicat7354]

THIS IS THE VIDEO IVE BEEN WAITING FOR

[@alessandrasfoodislove]

Jessica T Mel will love it.

[@tarusake7326]

We even ddnt wait for a week and its finished😂😂. Now iam making new batch coz my husband liked it v much

[@alessandrasfoodislove]

That’s so funny! Sounds like my house. 🥰🥰😂😂😂😂thank you so much for watching and making my recipes. It makes me so happy!! 🥰

[@zk4797]

I like that very slow talking I understand so good shwe us tomatoes Pickles too thanks

[@alessandrasfoodislove]

Thank you so much for watching. Hope to have it out in the next weeks. 💕💕

[@safehavensanctuary-hollyg.8814]

thank you for this recipe. My grama and mom would make this and I loved it but could never make it right. I am wondering if you could use apple cider vinegar instead of the white vinegar?

[@alessandrasfoodislove]

Thank you so much! I would try with just a small amount and see if you like the taste. Hope this helps. 🥰

[@jessicat7354]

Wow I have to send this to Mel right now

[@alessandrasfoodislove]

Jessica T we can do a Let’s make eggplant party!! 🥰🥰

[@jessicat7354]

Alessandra's Food is Love YES let’s do it 😍

[@alessandrasfoodislove]

Jessica T when the eggplant are farm fresh in July we will.

[@RuairiGogan]

Are they suppose to be slighty snappy? I boiled for 1min innthe vinegar mix. Kinda crunchy.

[@christinetaschner3400]

PS. noch eine Frage, kommt im Essig Wasser dazu und wie lange bleibt es im Essig liegen, danke😘😘

[@paulagati6187]

Delicious ❤️exactly how I make too

[@alessandrasfoodislove]

That’s wonderful!! You know exactly how delicious it is. 💖💖💖thank you for watching! 💖

[@miked6288]

Love all of your videos!!! Do you refrigerate the salted eggplant while you press the water out overnight or is it safe to leave it out at room temperature?

[@alessandrasfoodislove]

Dear Mike, I usually leave them outside on the counter. If you live in a state where it’s hot please place them in the fridge. Thank you so much for the beautiful words! It surely makes me happy 💖 let’s keep cooking together. 💚🤍♥️💚🤍♥️

[@miked6288]

@@alessandrasfoodislove Thanks! We certainly will keep cooking together! I’m going to have you help me recreate all of the Sunday dinner and holiday memories of my youth for my wife, children and friends!

[@christinetaschner3400]

Hallo liebe Alessandra, wieviel % hat der Essig? danke Liebe Grüße aus wien

[@lw52]

How long do you leave them before eating? Can’t wait to try them

[@alessandrasfoodislove]

Thank you for watching. You should wait about a week before eating but we never do. Impossible to resist. Enjoy! 💚🤍♥️

[@joannjacquin4983]

I really want to try your recipe. I’ve made another recipe for pickled eggplant once before, but wasn’t sure if it came out right. The texture was rather rubbery. Not sure if I did something wrong? What should the texture be like? Should the eggplant be very soft or???

[@alessandrasfoodislove]

Hi Joann, It has a bite too it as ne not soft. Hope you’ll make them. 💕

[@thedaydreamer7972]

My grandmother always had these in her fridge,,,I just started a batch today,,,How long are they good for in the fridge? TY so much

[@alessandrasfoodislove]

Thank you so much! It’s all about the sweet memories. 💖 they keep long even a couple of months. Always make sure as you eat them too off with more oil. Enjoy 🥰

[@frankrossi8949]

after you put them in the glass jars do you put them in the fridge or just in a cabinet ?

[@alessandrasfoodislove]

Thank you for watching ! I put them in the fridge. When you eat the eggplants make sure that you top it off with oil. They should always be submerged.

[@tonycoz2309]

My mum would also put fennel seeds in it. From Calabria.

[@alessandrasfoodislove]

I will try that. To my opinion the calabrese make anything pickled the best! Let’s not talk about the salami mamma Mia che delizia. 🥰🥰🇮🇹💕

[@alexpolidoro4126]

Thanks Alessandra for sharing. Question: If I roast the eggplants on the BBQ in layers of 1 inch thickness, do I need to still need to drain them with salt to remove the water content ? I wanted to do something with roasted hot peppers, roasted sweet peppers & roasted eggplants on the BBQ. Any comments or suggestions would be appreciated. Thanks again!

[@alessandrasfoodislove]

Hi Alex, cut then 1/2 inch and no need to salt. Drizzle a little olive oil before grilling. Melanzane arrostite are my favorite. Let me know how they turn out. My aunt in itsly makes them and stores them in oil for the winter. Simple delicious. Thank you.

[@alexpolidoro4126]

@@alessandrasfoodisloveThank you very much for the reply. I did a batch yesterday on the BBQ with some peppers as well. I placed everything in a container and closed the lid for about 30 minutes to let the items infuse together. I took the eggplants and placed them in a jar with olive oil, garlic, some peppercorn, parsley, salt. Finally, with a grinder, I blended some cumin seeds with coriander seeds to add to the finishing touch. Next day, I tasted the eggplants which came out fabulous. You can definitely store them with olive oil indeed while they rest in the cold room if you have one. Thanks again for sharing.

[@alessandrasfoodislove]

@@alexpolidoro4126 that sounds absolutely delicious! 💖💖

[@paulzumbo]

My Grandmother boild the eggplant in half water half white vinegar just for a minite.

[@alessandrasfoodislove]

That’s also another way to make them. I do that with mushrooms and peppers. All very delicious. Thank you so much for watching 💕

[@konstantinosfilippou2059]

Do you leave it out or in the fridge overnight ? Thank you !

[@alessandrasfoodislove]

Thank you for watching. I leave it in the fridge. Happy holidays

[@Cosmiccoffeecup]

If you use a slightly smaller bowl instead of a of a plate pressing you get more liquid out.

[@alessandrasfoodislove]

Thank you for the tip. I will surely try. So looking forward making them as soon as they’re in my local farmer’s market. 💖thank you for watching. I will be making picked green tomatoes too.

[@countrygalinthecity]

I was gifted a big box of Casper ( white) eggplants...going to try this

[@alessandrasfoodislove]

That’s so wonderful!!

[@countrygalinthecity]

I'll have to just cut them a bit differently though...they are more long and skinny...lol

[@alessandrasfoodislove]

@@countrygalinthecity I sometimes get different types of eggplants too. As a guideline think of shoestring potatoes. I’m sure they’ll be delicious. Nothing like vegetables that are in season and farm fresh. Let me know how they turn out. Grazie for watching 💖

[@countrygalinthecity]

@@alessandrasfoodislove will do!

[@sepperoxx]

Can this be stored outside the fridge? I plan on make a batch and my refrigerator isn’t that big.

[@alessandrasfoodislove]

Thank you so much for watching. Growing up my grandmother stored them in the cantina (basement) in a niche that had brick walls and it was very cool. Having said that, our homes are different and too warm so I store them in the fridge. Remember to always add oil to the top as you consume them because they need to be submerged in oil. Hope this helps.

[@catherineirene9147]

Can we see some calzone prep sometime soon....my favorite fried or baked....xoxo

[@alessandrasfoodislove]

Hi Catherine, I would love to, I promise real soon. Just made them for the family this week but we didn’t tape it. Thank you for watching. 🥰

[@catherineirene9147]

Wonderful....I’m so enjoying my time watching your channel, it’s like being with my family again....stay well and keep up with all the smiles and laughter!

[@alessandrasfoodislove]

@@catherineirene9147 thank you!🙏🏻 what beautiful words. 🥰

[@thedaydreamer7972]

HI, just did a batch, I have noticed that after a few days it has congealed a bit, it looks different, what should I do? TY so much

[@alessandrasfoodislove]

Thank you so much! It’s the oil coagulation in the fridge. Just leave them out a few minutes before eating. Only if you see bubbles than it means it has started to ferment than you need to discard. As you eat the eggplants be sure to top off with more oil. Thank you for watching. 💚🤍♥️

[@cold_stone22]

Will it be possible to make it w/dried eggplants? If that's so, do I have to do a same process from the beginning after I macerate the eggplants?

[@alessandrasfoodislove]

I don't think you can. So sorry. If you try let me know. Thank you.

[@MrOliverwoods]

How would it effect the flavor if you crushed the garlic ?

[@alessandrasfoodislove]

Thank you for watching. The crushed garlic would be fine too.

[@Sadaa75]

I have 10% vinegar. How much of this should I pour on it? Or should I use a mixture of vinegar and water?

[@alessandrasfoodislove]

Use the 10% but don’t leave it long in the vinegar. Taste it as you go. 💕 thank you so much for watching

[@josephinerago8259]

Did you leave the eggplant overnight on the counter OR in the fridge?

[@alessandrasfoodislove]

I store it in the fridge. Our homes are just took hot in winter and summer. Grazie.

[@domenicscarcella55]

My mom does this but she make a big batch but takes weeks

[@AbottNCostello]

Hi. How long will this last in the fridge before going off?

[@alessandrasfoodislove]

Thank you for watching. If made correctly it can last a year or more. My grandmother would make it and we would eat them through the winter.

[@Shaara1]

I'm looking for pickled green beans in oil recipe. I know it's not connected to the video, but I thought someone might know. It's definitely Italian. I got it from a friends mom in Napoli. Years ago, she died since. I don't know the name of the pickle, it tastes a bit vinegary, salty but it's in oil. Seems like it's made as melanzane, but not with aubergine. If anyone knows what I'm looking for, please let me know.:) Thanks.

[@alessandrasfoodislove]

Hi Shaara, The string beans I also make. It’s the same recipe like the mushrooms. They’re just divine. I’ll send you the link now. Thank you

[@Shaara1]

@@alessandrasfoodislove Thank you very much!!🙂

[@alessandrasfoodislove]

@@Shaara1 in the summer when we get the farm fresh string beans I’ll do a video recipe on it. Grazie. 💚🤍❤️

[@Shaara1]

@@alessandrasfoodislove Thank you. Looking forward to it. Tried it yesterday but as I cooked the beans in the vinegar it didn't get soft it dried out and got wrinkly. I put it in the oil anyway, but would be good to see how it's done.:)

[@Meowmixed99]

How long did you boil the jars? 17 min 70?

[@alessandrasfoodislove]

17 minutes. Thank you for watching. My English can certainly be off. 😂😂

[@Meowmixed99]

@@alessandrasfoodislove lol. Thank you luv.

[@iga279]

you can find shorter versions elsewhere, if time is an issue;

[@kathleenhensley5951]

My mother made them.. loved them when i was a kid. I tried 1 summer ago but it is impossible to find good eggplant tried growing them.. but they turned out too bitter.

[@alessandrasfoodislove]

Hi Kathleen, Try again don’t let it discourage you. I usually get them in season during the summer or Whole Foods throughout the year. Buon Natale 💫🎄

[@tarusake7326]

Gracias seniora. When we can start eating it???

[@alessandrasfoodislove]

Thank you so watching. We eat it immediately, it should sit a week so the flavors come together. 🥰

[@tarusake7326]

@@alessandrasfoodislove really? Good. Coze i reaLy want to try it right away😅. Thank u madam

[@alessandrasfoodislove]

@@tarusake7326 same in my house. They don’t last a week. LOL move over mayonnaise we use pickled eggplants on our sandwiches. 🥰😂🤣

[@tarusake7326]

@@alessandrasfoodislove 😂😂😂

[@user-nr4ec3eh2n]

Question - Is the eggplant cooked in any way? Should it be? Or is it just raw pickled?

[@alessandrasfoodislove]

It’s raw pickled. The salting and vinegar process is enough. Hope you’ll try it. Thank you for watching!

[@jennifermavronicolas4941]

I tried the recipe and was disappointed. Was really rubbery, as though it should have been cooked. Flavour was good

[@caramelcrayons3501]

Do i have to peel the eggplant

[@alessandrasfoodislove]

Yes, you do need to peel the eggplants. Thank you for watching.

[@merlotneto]

Can half vinegar and half water be used instead of all oil?

[@alessandrasfoodislove]

Not really. Will be too vinegary. Hope you’ll try it. Thank you for watching 💕💕

[@merlotneto]

@@alessandrasfoodislove thank you for you’re speedy reply, I have today made my first pickled eggplant and I followed you’re instructions can’t wait to try it 🙏😋

[@Brotatochip583]

Also we use the long and skinny eggplant- più al dente! 😉

[@Grazfather]

You know she's a real italian because she's doing everything with those cheap serrated knives that are worth their weight in gold.

[@alessandrasfoodislove]

Thank you. I had to laugh at your wonderful comment! Take the Kaimano knife away and I’ll be lost! 😂🤣😂 thank you for watching! 💚🤍♥️

[@Grazfather]

@@alessandrasfoodislove now I know what to search for to buy some! My nonna's drawers were full of them :)

[@suhanmolla6506]

How much time can store this

[@alessandrasfoodislove]

If stored properly even a couple of months in the fridge. When you eat the eggplants always top off with more oil to cover. Be very careful to use a clean fork when when serving. In my house it never lasts more than a week. lol Thank you for watching.

[@inescardillo8829]

I always heard that the bottom of the eggplant has to be round which means it's male and will have less seeds. I noticed that your eggplants have an elongated base. How do I make sure that I purchase the best eggplants with less seeds for the recipe? I actually like less seeds for my eggplant parm too.

[@raffaellavitiello1762]

Yyou have the right information. This lady is wrong.

[@mrscpc1918]

I never saw this method using RAW ones before.

[@alessandrasfoodislove]

Thank you for watching. This is how my family in Napoli makes them. I can’t make enough for my family. They go so well with everything. 💚🤍♥️

[@norga2063]

Are they very vinegary once opened ?

[@alessandrasfoodislove]

Thank you for watching. Not a all, they’re one of my favorite things in sandwiches and escarole salad.

[@tinafredrickson2490]

Why does everyone Julianne the eggplant I like it in round circles and not a lot of spices just garlic and oil with the vinegar

[@alessandrasfoodislove]

That’s a great way to make them. I make the greeen tomatoes like that too. Thank you so much for watching

[@fattyfat-fat6639]

Just skip ahead to 10:30 past the boring part to get to the actual make.

[@annmarievoccola9906]

:-) :-)

[@alessandrasfoodislove]

Ciao Anna! Move over Mayonnaise we use eggplants on our sandwiches. LOL. Thank you. 🥰🥰

[@sassyleochick]

Did anyone garlic turn blue 🤔

[@alessandrasfoodislove]

That’s normal and ok. Garlic enzymewhich give it that distinct flavor break down over time. Naturally occurring sulfur in the garlic interacts with those enzymes, occasionally turning it slightly green or blue Thank you so much for watching.

[@Samuellwright]

Anyone else experiencing audio issues from this video? Sounds crackling and distorted to me 😔