Comments on: Pickled Eggplant under Oil – Melanzane Sott’Olio

By: Monzie

Monzie — Sat, 24 Dec 2011 22:28:10 +0000

That definitely happened to me at CDG (I think in terminal 2F) when I lived in Paris and was coming back from N. Africa. It was definitely a confusing layout and I freaked out but the security guys smiled and let me back in w/ my ticket once I realized my silly mistake.
Delicious eggplant recipe by the way- makes me want to go back to Sicily!

By: Jacob A

Jacob A — Mon, 12 Dec 2011 19:33:15 +0000

Ok. So. My Jewish mother learned to make this from my Sicilian Nonna (di Camporeale). The ratio was 1:3 vinegar to water, but I love that we can go halvsies! I might be less measured next time. We always put the layers in a Corningware dish and set it on the counter where it would remain for weeks on end (big batches) and we were never concerned about botulism. Should we be??? Yikes! I now chop the garlic in a Ninja blender (thanks to modern technology) and never buy that old looking already-chopped stuff in a jar. Blech. We also peeled the slices, but I want to try leaving the peel on just to try it. The trick of course, is to avoid boiling too long or the slices fall apart. Not enough, and they come out tough.

By: maritina

maritina — Thu, 25 Nov 2010 09:09:49 +0000

Hi Sara,
i wish you could help me in finding a pickled eggplant recipe wich is pickled and canned without oil. I have several friends from Italy (by the way, I´m spanish), whose mothers make this kind of recipe but they actually don´t know how it is made. they just take the jars and enjoy them. Now I´m starting to think it´s quite a secret old south italian recipe because i can´t find it anywhere in internet.
do someone know about it?

By: allgrace

allgrace — Mon, 11 Oct 2010 19:49:43 +0000

I feel like I’ve stuck gold!!! been looking for this recipe!!! my friend’s Mom makes this…and I’ve never really gotten the recipe from her(trust me I’ve asked!!)
ha HA!!! I ‘m so happy :) THANKS A MILLION!!!!