Runing out of freezer space and need ideas for preserving aubergine (but not pickle!), got a mega glut on my hands!!! Jeannie mentions that auberging are suspect to can/bottle, but what If I grill them then preserve them in oil? anyone done this?? ideas please?? ................
:oI'd be glad to have just one aubergine!
Gut feeling is no!
Are you sure you don't want some pickle?
Hi Rosie, There are lots of recipes around fro preserving in oil,I don't want to scare you but veggies in oil are notorious for causing trouble, so I would advise NO. Please read the link before you decide,which is one I have on file
http://vm.cfsan.fda.gov/~mow/botb.html
XX Jeannine
Here's one with only a wee bit of Vinegar?
http://www.aubergines.org/recipes.php?eggplant=741
And this uses Lemon -
http://www.aubergines.org/recipes.php?eggplant=740
Jeannine - am I right in saying that they will keep in oil in the fridge? Not that Biscombe will have space there either!
I knew you would come to the rescue Jeannine! will take a look at the site!
Go on then Tim, is the pickle a tried and tested Tim recipe??
I'm going to try this tonight, and If its good I'm off to buy a chest freezer!!
Eggplant "Meatballs"---Polpette di Melanzane
(Don't know what to use instead of pecorino though!?)
2 tablespoons salt
3 large eggplants, to yield about 4 pounds, peeled and cut into quarters lengthwise
4 slices day-old bread
1 to 2 eggs
1/2 cup plus 1/4 cup pecorino, freshly grated
2 cloves garlic, finely minced
1 bunch Italian parsley, chopped to yield 1/4 cup
1/2 cup fresh bread crumbs
1 cup extra-virgin olive oil, for frying
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the eggplants and boil 10 minutes. Dip the bread in the water and remove, squeezing to drain the water and set aside. Remove the eggplants from the water and drain well. When the eggplants have cooled, coarsely chop them and place them in the work bowl of a food processor. Add the soaked bread and 1 egg and pulse to form a somewhat homogenous paste adding more egg if necessary. Add 1/2 cup pecorino, garlic and parsley and continue to pulse until a smooth yet somewhat dry mixture is formed. Do not over-process.
Turn the mixture into a mixing bowl and place bread crumbs on a large plate. Using your hands and working quickly, roll the eggplant mixture into balls with a 1/2-inch diameter and roll each ball in the bread crumbs to coat. Hold each ball on a sheet tray.
In a heavy-bottomed skillet, heat the olive oil until just smoking. Cook the eggplant balls in the oil a few at a time, for 6 to 7 minutes, until dark golden brown, turning gently with a wooden spoon to evenly brown all sides. Remove to a tray or plate lined with paper towels. Sprinkle with the remaining pecorino and serve.
Heheheheh!!! thanks for that Tim you star :-*
Go on - give in!!
http://www.mamtaskitchen.com/recipe_display.php?id=10555
Tim, frankly I don't know, maybe a day or two like any other food but I wouldn't much beyond that, but truly I don't know, I only know about the longer term preserved ones. Tomatoes are bit different because of the acid content. XX Jeannine
1. Lot of work & washing up for this?
2. Mamta's estimate of only 2 jars is dead right!
3. Yes, wrong date - & the lids are on square!
4. Wanted red in it, so added Paprika. Stupid - that was smoked & brown.
5. Yes, suppose it's worth it!!
Thank you sooooo much Tim ;D looks great! your labels too!! What variety are they again? I'm growing:
Long Purple (Not as good as the others)
Baby purple (great lookers!!)
Rosa Bianca (stunning fruits and really productive!)
Striped from Gandia (OK)
Mohican (Wonderful!)
Apple Green (Wil grow again)
Black Beauty (Good old trusty variety)
Violetta di Firenze (slower growers)
I suppose the baby purples will be best in your recipe Tim........
Farmers' Long from Simpson's. Similar to Macchiaw, which they used to have, but not as impressive. And Thai Long Green, which have failed this year. Both in the label.
Not my recpe - Mamta's! She uses bog standard ones but I prefer the 'identity' that these give.
I'll have to give that a go with shop bought ones, as mine haven't produced any. :'(
Not sure about the sodium benzoate though, where would you buy that from anyway???
I looked it up on google and found this, http://news.ninemsn.com.au/article.aspx?id=269520 (http://news.ninemsn.com.au/article.aspx?id=269520)
QuoteThe additive has been the subject of controversy for some time. Last year it was revealed that a chemical reaction between sodium benzoate and vitamin C creates benzene, a carcinogenic chemical.
The Professor is called Peter Piper, slightly appropriate for this recipe. ;D