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| I made an eggplant recipe tonight from the Ellie Topp book (Carol, thank you so much for recommending this book, I do love it). It is called Madras Pickled Eggplant and it is basically eggplant pickled in Indian seasonings - fenugreek, cumin, tumeric, etc. It is fabulous. I suspect the flavors will get stronger as it sits, and perhaps the eggplant got mushier after processing, but we ate the leftovers with dinner and loved it! I know a few people have asked about eggplant recipes (myself included) and this is definitely one I will make again.
I do have one question (you knew I would, didn't you?). You end up with chunks of eggplant in the pickling marinade which you are supposed to put in the jars. I always have difficulty with this. Do you have any tricks to ensure that the liquid gets dispersed equally? I always end up using too much liquid in the first few jars so the last ones end up with not enough. Any suggestions? Thanks,
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Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Tue, Oct 10, 06 at 0:03
| I find it's not unusual to have to make another half-batch or batch of marinade or pickling liquid to finish what I'm processing. It's like yields. Mine frequently don't match the recipe's. Of course, if you're just doing a small batch, it's not so time-consuming to strain out the solids, measure both solids and liquids and distribute in the jars. But with big batches I usually just make more liquid. It's quicker and less messy. Carol |
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| We all have our own foibles, Ann. F'rinstance, I'm the opposite of you, and usually start out putting too many solids in the early jars. Then I wind up with a jar that's mostly liquid. |
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- Posted by booberry85 z4NY (My Page) on Tue, Oct 10, 06 at 11:12
| Thanks for the heads up on the eggplant recipe. I have the book and have seen the recipe but haven't made it yet. |
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- Posted by robinkateb z4 VT (My Page) on Tue, Oct 10, 06 at 14:47
| Ann, Can you please share the recipe? I noticed your post abut it on the What have you put up thread and was going to ask for the recipe. I think at some point I need to add that cookbook to my collection. -Robin |
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- Posted by prairie_love z3/4 ND (My Page) on Tue, Oct 10, 06 at 15:00
| Robin, I'd be happy to. I will do so tonight when I am at home with access to the cookbook. I was so happy to find *something* to do with eggplants! |
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- Posted by prairie_love z3/4 ND (My Page) on Tue, Oct 10, 06 at 22:20
| Here's the recipe. It's from Small-Batch Preserving by Ellie Topp and Margaret Howard (I'm learning from you all to be good about citing sources Madras Pickled Eggplant 2 lb eggplant (2 large) 1. Cube unpeeled eggplant into bite-sized pieces and reserve. Makes 3 pint jars or 6 half-pint jars. |
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- Posted by robinkateb z4 VT (My Page) on Wed, Oct 11, 06 at 14:14
| Thanks Ann, that sounds really good. I just had to sadly compost some eggplant form our CSA as i never got to it. I am currently the other eggplant lover in the house (my 4 year old loved it when he was 2) so a use for it that preserves it and I can have as snacks and lunch later is perfect. -Robin |
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- Posted by readinglady z8 OR (My Page) on Wed, Oct 11, 06 at 19:14
| Well, this isn't a canning recipe, but since we're talking eggplant, here's an eggplant recipe to die for. Even confirmed eggplant-haters find it addictive spread on warm wedges of pita. Indian Eggplant Dip Recipe By :Vegetarian Pleasures Amount Measure Ingredient -- Preparation Method 1. Preheat the oven to 400 degrees. Cut the top stem end off the eggplant and discard. Prick the eggplant with a fork in a few places to prevent it from exploding when cooking, and place it on a pie plate or baking dish. Bake for 1-1 1/2 hours, or until the eggplant collapses and is very soft. Let sit for 10 minutes or so, or until cool enough to handle. 2. Meanwhile, heat the butter or ghee in a medium size skillet. Add the coriander, turmeric, cumin seeds, cayenne and garlic, and "toast" these spices for 2 minutes, stirring often. Add the tomato and cook 2 minutes more. Remove from the heat. 3. Scoop out the pulp of the eggplant into a medium-size bowl and mash very well. Add the spice mixture, salt and yogurt, and mix well. Cover and chill at least 1 hour or overnight. 4. Spoon into a serving dish and garnish with the tomato wedges and the coriander or parsley sprigs. Serve with hot pita bread triangles. Note: This is an old fat-laden vegetarian recipe. I have reduced the ghee and found the dip still delicious. Carol |
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| Ann, did you find the skin to be chewier than the flesh when you ate the pickles? I'm wary of eggplant skin because it seems to stick around too long in my mouth. My mom always asks whether they take it off before she orders eggplant parmigiana. I think I will try this next time eggplant is cheap, thanks for the tip. Melissa |
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- Posted by prairie_love z3/4 ND (My Page) on Thu, Oct 12, 06 at 10:25
| Hi Melissa, I was nervous about the skin also, but really I don't notice it. That could be because it's cooked and pickled, or it might be because of the eggplants I used. I had the long skinny Lebanese type. I think they might have a gentler skin. If you wanted, I'm sure you could skin them first. Ann |
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| Thanks Ann, I haven't made up my mind yet on skinning them. If one tries to do the "color wheel" version of eating vegetables (red/orange/green/purple/white), then the skin should be left on for the vitamins in the color, so I want to leave it on. Melissa |
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