In episode #15 we welcome a special guest Nonna Paolone’s sister-in-law Zia Cheryl Passero. Zia Cheryl shows us how to make a classic Italian antipasto, Jarred Eggplant (Melanzane). We had a special request for this recipe and Nonna’s sister-in-law, Cheryl makes them the best. This is a 3 day process to make. It sounds like a lot, but it’s very quick and simple to make and will keep in your cantina or pantry for years. Watch to get the step by step instructions so you can share this classic Italian Antipasto with your family and friends. One important ingredient that Nonna and Zia always adds to their recipes is cooking with their heart. So, be sure when you make this you do it with all your heart. Enjoy!
INGREDIENTS, SUPPLIES & INSTRUCTIONS:
***This is a 3 Day Process
- 12 Eggplants (preferably Sicilian Eggplants)
- Salt
- Garlic (2 Bulbs)
- Dried Oregano
- Red Hot Chili Peppers
- White Vinegar (4 Liters)
- Canola Oil (DO NOT Use Vegetable or Olive Oil)
- 2 Pails (Buckets)
- Torchietto Torchio (Italian Presser.
You can buy it on Amazon.com) - Mason Jars - Tea Towels - Gloves
Day 1 – Wash and dry the eggplant. Then peel and cut eggplants. Place in bucket (pail) add salt. Cover and let sit for 24 hours.
Day 2 - Cover eggplants with white vinegar. Cover and let it sit in the vinegar for another 24 hours.
Day 3 - Press eggplants, garnish and place in jars. Then store the jarred Eggplants in your Cantina or Pantry. You can keep in storage for up to 2-3 years.
*When you are ready to eat your jarred Eggplant be sure to remove all the oil before eating and then place in refrigerator.