Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pickled baby eggplants. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Wash the eggplants and remove the stinger. Pour the water, vinegar and salt to a cooking pot. Melanzane sotto aceto ("eggplant in vinegar") is a quick and easy recipe for Italian pickled eggplant in vinegar. In Italy, vegetables that are pickled with vinegar are referred to as sottaceti and are common recipes for making the best out of seasonal produce that might come overabundantly from home gardens.
Pickled baby eggplants is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Pickled baby eggplants is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook pickled baby eggplants using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pickled baby eggplants:
- Make ready 1 kg baby eggplants, small and firm
- Make ready 20 sprigs fresh celery
- Make ready 4-5 carrots finely chopped
- Get 5-6 garlic cloves, finely chopped
- Get finely chopped parsley
- Make ready a few celery leaves, finely chopped
- Make ready salt, red pepper (as much as you like)
- Take oil, vinegar (strong)
- Take a few drops of lemon
Chop the carrots, parsley, garlic and celery leaves finely, add salt and pepper and mix the stuffing well. Stuff the baby eggplants carefully so that they don't split and wrap them well with the sprigs of the boiled celery. Lay them out inside a pot and fill with good vinegar till they are well covered. Rinse eggplants very well and put to the side.
Instructions to make Pickled baby eggplants:
- Wash the eggplants and remove their stems carefully. Score them lengthwise taking care not to split them.
- Wash the celery well, taking care not to break the sprigs and keep some of the leaves for the stuffing. Boil the rest of the celery, but not overcook it (about 8 minutes).
- Boil the baby eggplants in plenty of water with a few drops of lemon minding to keep them covered in water while they boil (we press them lightly so that they stay below the surface) for about 8-10 minutes. You don't want to overcook them. Remove from heat, drain well and salt them.
- Chop the carrots, parsley, garlic and celery leaves finely, add salt and pepper and mix the stuffing well.
- Stuff the baby eggplants carefully so that they don't split and wrap them well with the sprigs of the boiled celery.
- Lay them out inside a pot and fill with good vinegar till they are well covered. Leave them in the vinegar for about 10-12 hours.
- When it is time, empty the vinegar and cover with as much oil as it takes to cover them..
- They are ready in 24 hours. We store in the fridge. Bon appetit!
Lay them out inside a pot and fill with good vinegar till they are well covered. Rinse eggplants very well and put to the side. Fill a large pot with water and a spoon of salt. Place the pot on high heat. While waiting for the water to boil, prepare filling.
So that’s going to wrap this up with this exceptional food pickled baby eggplants recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
