Sign Up / Log In
My FeedArticlesPlan & Shop
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
PrivacyTermsInterest-Based AdsCopyrightSitemap
AboutCareersContact UsFAQs
Yummly APIBookmarkletYum Button
PrivacyTermsInterest-Based AdsCopyrightSitemap
Yummly on FacebookYummly on PinterestYummly on InstagramYummly on YouTube

®/™ ©2019 Yummly. All rights reserved.

Menu

Traditional Almagro Pickled Eggplant

EL INVITADO DE INVIERNO★★★★★(1)
Tabitha S.: "I have never been a big fan of eggplant; but, dec…" Read More
9Ingredients
50Minutes
60Calories
Read Directions

Traditional Almagro Pickled Eggplant

El invitado de invierno

Read DirectionsOpen In App

Description

This recipe for Traditional Almagro Pickled Eggplant is the real deal. This step by step recipe will provide you with the instructions and ingredients to pickle your eggplant in the traditional Almagro fashion. Seasoned with garlic, cumin, cayenne pepper, salt and pepper, the eggplant is submerged in a mixture of water and olive oil for a week in the refrigerate, make sure you stir occasionally! The eggplant pickles can then be placed in jars or can be canned for later use.

Ingredients

US|METRIC
  • 2 kilograms eggplants (Almagro, or other small eggplants)
  • 1 head garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne (sweet)
  • 3 tablespoons salt
  • 500 milliliters apple cider vinegar
  • 1 tablespoon roasted red pepper (paste)
  • olive oil
  • water

Directions

  1. Remove part of the eggplant stems and half of the leaves and wash well. Boil whole for 5 to 7 minutes. Remove eggplants, reserving the cooking water, and immediately submerge in cold water.
  2. Once cooled, make a vertical cut down the length of each eggplant.
  3. Mash the garlic to form a paste and mix with the cumin, cayenne, salt, vinegar, and pepper paste. Mix until smooth.
  4. Place the eggplant into an earthenware pot and add the paste. Cover the eggplants with water and drizzle with olive oil to taste. Refrigerate for 1 week, stirring from time to time.
  5. Place the eggplants with their brine into jars. May be canned. No jar sterilization necessary.
Discover more recipes from El invitado de invierno

NutritionView More

60Calories
Sodium60% DV1430mg
Fat2% DV1.5g
Protein2% DV1g
Carbs3% DV9g
Fiber16% DV4g
Calories60Calories from Fat10
% DAILY VALUE
Total Fat1.5g2%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium1430mg60%
Potassium350mg10%
Protein1g2%
Calories from Fat10
% DAILY VALUE
Total Carbohydrate9g3%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

★★★★★
Tabitha S. 27 May 2015
★★★★★
I have never been a big fan of eggplant; but, decided to give this recipe a try since the in-laws were coming over. It was an instant success and I have to say it changed my opinion on eggplant forever. The eggplant did not turn mushy like I planned and it was all around a 4 star dish. I plan to make this dish at least one more time.

Related

5 Microwave Mug Meals (Mug Pizza, Chocolate Brownie & More!) - Bigger Bolder Baking 106Gemma Stafford
Pickled EggplantFood52
ARTICLE
Peel This, Not That: A Quick Fruit & Vegetable Guide
Pickled EggplantNonna Box
Pickled EggplantVelvet Edition
Spicy Indian Roast Chicken | Jamie OliverJamie Oliver
Pickled Eggplantchowhound.com
Moroccan Pickled EggplantFeasting at Home

Pickled Eggplant

Pickled EggplantNonna Box
Pickled EggplantFood52
Pickled Eggplantchowhound.com
Pickled EggplantVelvet Edition

Canned Eggplant

Amazing Aubergine Curry (Eggplant Curry)Hurry the food up
Julia Child’s Eggplant PizzasKalyn's Kitchen
Canned Fried EggplantTurkish Style Cooking
How To Cook Eggplant in the OvenThe Kitchn