We're desperate for a recipe for eggplant! We would like to ';pickle'; some but can't find any recipes,

Can you help?fWe're desperate for a recipe for eggplant! We would like to ';pickle'; some but can't find any recipes,
INGREDIENTS:


6 Eggplants


Kosher Salt


White or Cider Vinegar


3 - 4 cloves garlic, sliced thin


One bunch parsley, minced


Some mint, minced (Optional, but nice)


1/2 - 1 teaspoon red pepper flakes


1/4 green bell pepper, minced


Slice the eggplant thinly, and cut the slices into thin strips


Layer the strips in a colander and mix with some Kosher Salt. Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps take the bitterness out of the eggplant.


After one hour, squeeze the eggplant (Nonni's instructions -- gets the bitter juices out).


Take a large pot and put in the eggplant. Cover with a ratio of 2 cups of water to 1 cup of the vinegar. Bring to a boil. As soon as it boils, shut the heat off and allow the eggplant to cool in the water.


In a large bowl place the sliced garlic, chopped herbs, red pepper, green pepper. Squeeze as much water out of the eggplant as you can, and place it in the bowl. Pour in some extra virgin olive oil (at least a cup) and a 1/4 cup of vinegar. Stir well. Place the eggplant in a jar (I use Mason jars, as did Nonni), pressing down to remove any air. Leave about an inch at the top, and pour in some olive oil so that all the eggplant is submerged. Cover with a lid, and let marinate for one month in the refrigerator. Mangia!


I think that the green pepper really gives these eggplant a wonderful, subtle taste. I hope this recipe is similar to what your asking for.We're desperate for a recipe for eggplant! We would like to ';pickle'; some but can't find any recipes,
buttocks





314-971-1085
2 鈥?3 Medium Eggplants





6 Tablespoons Coarse Salt





2 Tablespoons Olive Oil





1 1/2 Cups Grated Mozzarella Cheese





1 1/2 Cups Grated Parmesan Cheese








For The Sauce:





2 (15 Ounce) Cans Imported Chopped Italian Tomatoes





1/2 Cup Finely Chopped Onion





2 Cloves Garlic, Peeled And Minced





2 Tablespoons Olive Oil





Salt %26amp; Pepper





Red Pepper Flakes (Optional)





3 Tablespoons Finely Chopped Fresh Basil








Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.





While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.





Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.





Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.
http://italianfood.about.com/od/veggiean鈥?/a>
This recipe sounds like how my brother-in-law makes them.....except he omits the mint leaves!





MELANZANE SOTT'OLIO (LIGHTLY PICKLED EGGPLANT


2 lb Japanese eggplant


4 c Red wine vinegar


4 c Water


1 tb Coarse salt


30 ea Fresh mint leaves


5 lg Garlic cloves, thinly slic


1/2 ts Red pepper flakes


2 c Olive oil, or as needed


Peel the eggplants %26amp; cut them into 1/4'; thick slices. Bring the vinegar, water %26amp; salt to a boil in a heavy saucepan. In the boiling liquid, immerse as many of the eggplant slices as possible in one layer. Lower the heat to a simmer %26amp; set a weighted plate on top of the eggplant to keep it submerged. Cook for about 10 minutes, until it is soft %26amp; easily pierced. Remove with a slotted spoon. Repeat with the remaining slices of eggplant. If the liquid becomes too concentrated, add 1 c more of both water %26amp; vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with some mint, garlic %26amp; red pepper flakes. Repeat until all the layers are used up %26amp; cover with


olive oil. Cover %26amp; allow to marinate at room


temperature for 2 days. Serve as part of an antipasto or with any salad.





VARIATION: Melanzane Sott'Olio II:


A stronger version. Cut the peeled eggplant into 1 1/2'; thick slices. Bring 4 c red wine vinegar, 2 c water %26amp; 1 tb coarse sea salt to a boil. Cook submerged eggplant for 5 minutes; it should be just piercable by a knife but not soft. Drain well %26amp; proceed as above.


http://www.recipesource.com/munchies/app鈥?/a>
by far the best recipies are two greek recipies i know:


mousaka and imam


unfortunately my mum prepares them so maybe you should do a little research


or try something simple like cuting them in oval slices,put them into water to de -sour them, wipe them, and fry them in a pan with olive water and add grated cheese.


all of the above are delicious


bon appetit
This is not tried and true by me, but it sounds delicious:





http://italianfood.about.com/od/veggiean鈥?/a>