Eggplant And Malanga Root Pickle Recipes

ITALIAN PICKLED EGGPLANT

Steps:

• Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
• After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
• In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
• Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!

EGGPLANT AND MALANGA ROOT PICKLE

Steps:

• 1. Make a cross-cut at the base of each eggplant, going three-quarters of the way to the top. Place in a saucepan along with 2 cups water and 1 teaspoon turmeric, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the eggplants are half cooked (crisp-tender), about 7 minutes. Drain the eggplants over a bowl and reserve about 3/4 cup water.2. In the same saucepan, place the malanga root and about 4 cups of fresh water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the malanga root is soft, adding more water if it evaporates, about 15 minutes. Remove from the water, let cool, then peel and cut into 3/4-inch pieces. Discard the water.3. In a large bowl, mix together the eggplants, malanga root, mustard and fennel seeds, salt, cayenne pepper, the remaining 1 teaspoon turmeric, and mix well, making sure all the vegetables are well coated.4. Heat the oil in a small saucepan over medium-high heat until smoking. Remove from the heat, add to the bowl with the vegetables, and mix again. Let cool and transfer to a large sterile jar. There should be at least 1/2 inch of oil on the surface, if not, heat and add some more. Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen, or outside in the sun, shaking once or twice a day for 2 days.5. Mix in the reserved eggplant water and shake the jar again. Place in a warm, sunny spot in the kitchen or outside in the sun again, shaking the jar once or twice a day until the vegetables are very soft and tangy, 6 to 8 days. This pickle stays fresh at room temperature about 1 month, and in the refrigerator about 6 months. Serve chilled or at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.