badjak
Guru
Slices are in soaking in salt...
Got some hours to figure the rest of the recipe
Got some hours to figure the rest of the recipe
Do you like/dislike aubergine (eggplant)?
- Thread starter TastyReuben
- Start date
Barriehie
Veteran
I'd mince the garlic, maybe toast it first?
badjak
Guru
I'm thinking of slicing it thinly, but mincing is also an option
Maybe even throwing it in during the vinegar soak.
I really like viegar pickled garlic
Barriehie
Veteran
Yep, right up there with ginger!I'm thinking of slicing it thinly, but mincing is also an option
Maybe even throwing it in during the vinegar soak.
I really like viegar pickled garlic
One of the delicious things about an aubergine/eggplant antipasto is the lovely chunks of garlic, pickled in the vinegar/oil.
Mincing it and/or toasting it changes the texture and the flavour of the final product. I'm not saying it's wrong - God forbid, anything goes in the culinary world today - but it's just fine with chunks or slices.
I'm on a few other foodie forums, and one of the frequent "panic" questions is:
"Will I get botulism if I put raw garlic in my pickle? "
Statistics over the past 20 years will tell you that there have been around 110 cases of botulism in the USA per year, and the great majority have been in cases of babies and mother's milk.
Last edited:
Barriehie
Veteran
I suggested toasting for the flavor. But yes, I've seen that rant about using raw garlic. I use to eat some before close quarters corp. mgr. meetings...
(Six type A personalities in a 10x10 foot office and I *reek* of garlic!)
badjak
Guru
Eggplant slices
Then layered (after rinsing) and pressed
Not much left
Now soaking in white wine vinegar (didn't have enough red). It's moved to a different bowl
As an aside:
Future experiment, soak in salt and vinegar, rinse, press, dry for use in the future. Should be halfway there with the drying (after pressing)
Then layered (after rinsing) and pressed
Not much left
Now soaking in white wine vinegar (didn't have enough red). It's moved to a different bowl
As an aside:
Future experiment, soak in salt and vinegar, rinse, press, dry for use in the future. Should be halfway there with the drying (after pressing)
Barriehie
Veteran
Seems like you're working up a good recipe.Eggplant slices
View attachment 124569
Then layered (after rinsing) and pressed
View attachment 124570
View attachment 124571
Not much left
View attachment 124572
Now soaking in white wine vinegar (didn't have enough red). It's moved to a different bowl
As an aside:
Future experiment, soak in salt and vinegar, rinse, press, dry for use in the future. Should be halfway there with the drying (after pressing)
badjak
Guru
Got 3 baby jars
