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Results 1 - 10 of 10 for pickling eggplant
Rinse and peel eggplant. Cut into 1/4 inch ... cool, dark place. To serve the pickled eggplant, drain it and toss with olive oil. Makes 6 pints.
In large bowl, slice 3 eggplants (without skin). Place in colander, ... Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
Dilute vinegar with half water. ... put in peeled eggplant slices and boil a few ... garlic, oregano until jar is filled, let stay a week and store.
This recipe will yield about 1 quart. Boil eggplant until slightly tender. DO NOT ... with oil, vinegar and beet juice. Ready to serve in 8 days.
In large bowl, slice eggplant (without skin) and layer between ... Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.
Prick and bake eggplant at 350-450 degrees for about ... grinder, or chop in blender. Add above ingredients and serve with crackers or pita bread.
Peel eggplants, cut in 3 1/2 ... 6 cups. Serve as appetizer, meat accompaniment or sandwich topping. May be served cold or at room temperature.
1. Heat oven to 375 degrees. Roast eggplant until tender but not soft, ... alfalfa sprouts and garnish the plate with a pickle and potato chips.
Cut vegetables (eggplant thin slices lengthwise). Brown garlic ... and cook 5 more minutes. Add cornstarch water and cook 1 minute until thick.
Soak pig's tail, pig's snout ... peeled and chopped eggplant (optional), chopped hot pepper, cooked ... added to the kalalloo prior to cooking.
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