The cousins took my aunts to their apartment in Rome, where they had lunch. Part of the lunch was Pickled Eggplant, served on Saltines. My Aunt Josie was the cook in the family and she learned how to make it from her Italian cousins that afternoon. After lunch, they all changed into their nightgowns and took a nap. La vita bella! I think she told me dinner was a smaller meal than lunch, but she also told me that ever since that day, she always kept a jar of Pickled Eggplant in her refrigerator.
About ten years ago, I asked Josie to come over and show me how to make it. She was probably almost 90 years old at that point, and I figured it was best to learn from the maestro! Recipes are fine, and in fact I did have her recipe for Pickled Eggplant which she typed up and Xeroxed to give out, but there is no substitute for watching how a recipe is made. In person. Now, that Josie is gone, I’m so glad we had that morning together. She did have an issue with my eggplant, however.
This is the eggplant you got?
said Josie, picking it up disdainfully.
“Yes,” I said. “What’s wrong with it?”
“I like to get firm eggplants,” she said.
So, when you get your eggplant to make this, make sure it’s firm. I used two small eggplants, instead of one large, because that’s what I had from Empower Farms.
Pickled Eggplant
Course: AppetizersCuisine: ItalianDifficulty: Easy10
servings40
minutes4
minutesThis Pickled Eggplant is easy to make and lasts in the fridge for months.
Ingredients
1 Eggplant, firm
1 head of Garlic, peeled and cut into chunks
Red Wine Vinegar (about 1/2 jar)
Oregano (1- 2 tablespoons)
Salt
Canola Oil
Red Pepper Flakes (optional)
Directions
- Peel eggplant and slice into rounds. Slice rounds into strips, and cut strips into half.
- Place eggplant strips in a colander in sink. Lightly salt and place a weight on top of the strips. (Josie used a pot of water). Let sit about 40 minutes.
- Squeeze eggplants by hand, trying to extract as much liquid as possible.
- Heat red wine vinegar over medium-high heat in a large frying pan. Toss in eggplant.
- Cook about 3 to 4 minutes, tossing constantly in order that the eggplant gets cooked.
- Place on platter to cool.
- When cool, sprinkle oregano over eggplant and add chunks of garlic, placing them with the eggplants and oil in a jar.
- Serve at room temperature with Saltine crackers.
Notes
- The original recipe called for olive oil, however, Josie always used vegetable oil as that was how her cousins made it.
- I like to add some red pepper flakes to spice it up, but this is optional.
Up Next: Bring Me My Flowers While I’m Alive
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Another discovery I made this week is about cooking eggs. I’ve been on an egg kick lately and I usually go with over-easy eggs in the morning, but over-easy isn’t as easy as it’s name. Often, when I flip the egg over to cook the top (and avoid salmonella), the egg sticks and breaks, which is obviously a small tragedy in the breakfast world. The solution this problem is normally to add a pat of butter to fry the top in, so the egg top doesn’t stick, but even that doesn’t always work and adds more calories. So, the other day, I decided to try a trick I saw Bobby Flay use on cheeseburgers, to melt the cheese and keep the patty moist. The trick was to add a tablespoon of water to the pan, then put a lid on it to steam the top. It worked like a charm!
So, when your egg is fried to your liking on the bottom (over medium-high heat), but the top is still clear and glistening with egg white, add a tablespoon of water, put a lid on (mine was clear so I could monitor the progress) and after 20 to 30 seconds, remove the lid. The top of you egg will be cooked perfectly, the yolk will still be runny and the egg will release easily from the pan. Genius!
