Monday, December 7, 2009

Preserved Cloud Nine Eggplant


A beautiful way to preserve surplus eggplant, or create a unique gift from the garden.  The combination of the green mint leaves and jalapeno slices with the white skins of the Cloud Nine eggplant is particularly beautiful here, but use any firm eggplant from the garden.  Thanks to Friday's snow and freeze, we have harvested the last of this year's eggplant, making preserved eggplant a great way to enjoy our summer eggplant in the weeks to come.




Ingredients

1 1/2           lb           Cloud Nine eggplant, stems
                                 removed and sliced thinly
                                 sea salt
1 1/2           cups       vinegar
1/2              cup         white wine vinegar
1                 pint         bell jar and lid
2                                jalapeno, thinly sliced
                                 (we used "Early Jalapeno" from the garden)
2                                garlic cloves, thinly sliced
2                 Tbs         fresh mint leaves
                                  (we used a mixture of mints from the garden)
1                 tsp          dried oregano
                                 olive oil
Procedure
  1. In a large bowl, make a layer of eggplant slices and then generously spinkle with sea salt.  Repeat layering eggplant slices and salt until all the eggplant is in the bowl.  Place a plate on top to cover, and weigh down with a full teapot or heavy cans.  Leave for 24 hours, draining liquid occasionally.
  2. Combine vinegars with 2 cups water in sauce pan, cover and bring to a boil.  Add eggplant and cover.  As soon as liquid boils again, remove from heat and drain off liquid.
  3. Spread eggplant slices on paper towels to dry, leaving out for several hours.
  4. Sterilize jar and lid in boiling water.
  5. Make a layer of eggplant in bottom of jar.  Top with one slice of jalapeno, one slice of garlic, a mint leaf, and sprinkle a little oregano.  Repeat layering until jar is full.  Fill with olive oil, using a butter knife to pull eggplant back from sides of jar to allow oil to go all the way to the bottom of jar.
  6. Close tightly and return jar to boiling water to create a seal.
  7. Cool, then refrigerate for at least one week to allow flavors to develop before using.
  8. Keeps several weeks in the refrigerator.

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10 comments:

  1. I didn't know you could preserve eggplant! I will have to try this, next year. Our eggplant plants are gone for this year!

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  2. I had no clue of preserving eggplants...thanks for this informative post.

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  3. A lovely, lovely, lovely & so tasty idea!

    MMMMMMMMMMM,...

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  4. Intriguing! Never thought to put up eggplant.

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  5. Lucky for me I lived in a country where eggplants are in abandance and available the whole year through:D

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  6. A terrific idea and very pretty! Love the purple beans picture in your last post too!

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  7. Those white eggplant varieties can't be beat. I used to grown them years ago and never had a bitter one. I'm a huge eggplant fan and this looks wonderful!

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  8. Preserved eggplant?! That's the first time I've heard of it...It sounds great! I love eggplant, and I would love to try this version of it! wOuld you eat it with rice?

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  9. Great way to enjoy your veggies all year round!

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