In the 1970's i was stationed in Naples and the sandwich shop next to us used to put this on all our sandwiches. We became good friends and she tried to give me the recipe but I didn't speak italian and she didn't speak english. I've been looking for this for 40 years and No one knew what I was talking about. Thank you I'm going to make this finally!
I literally grew up eating this in Brazil, São Paulo, my mama made every 6 weeks, very similar with your recipe. My entire childhood we had this at lunch or dinner table, ALWAYS. We used to eat with bread same exactly way as you did on the video. Today I live in Germany with my husband and unfortunately my mama passed away 14 years ago, and I always tell my hubby how amazing this dish is and how fantastically delicious it was when mama made it 🥰
Hallo liebe Bruna, möchte dieses Rezept wirklich gerne machen und es reizt mich sehr, leider kann mir keiner mit Sicherheit sagen, ob die Gefahr von Botulismus hier nicht vorrangig ist. Habe Rezept von blanchiert und nur roh eingelegt. Kannst du mir helfen. Liebe Grüße aus Wien
Thank you for this recipe. All my aunts and uncles have passed away. My mother is 99 years old and forgets some things. I grew up eating this and have tried many times to recreate this simple dish, always failing. It was the vinagre wash that was missing. I feel like a boy again and can't wait to make this. Can I wait two weeks?
OMG!!!! I am simply in love with your channel!!!! It is such a breath of fresh air for us. We spend as much time as we can in the kitchen already. You do however, bring an entirely different dimension to what we do. We only recently discovered you and are currently drying tomatoes. I cannot wait to try this recipe as well!!!
I followed your recipe for sun dried tomatoes, although mine we're done in a dehydrator. They turned out fabulous! I tried to follow several American recipes but they all were complicated I didn't seem to promise the same turn out that yours did. Thank you thank you! Also just wanted to say how humble you are. Looking at the comments below even those that compliment your looks or your skills. You always take it to the next level up
I have been looking for this recipe. I buy this in a store but I just knew homemade would taste better. And finally, a cook that's not afraid to mix with his hands! Thanks
Hello ! Thanks for the recipe, it seems delicious. I have some questions though. Firstable, is it necessary to sterilize the glass pots before filling them ? By boiling them in a hot water for instance. Also, in terms of conservation, do you put it in fridge or keep it at room temperature ? How long does the conservation last ?
Wow, I have done alot of jarring from our own Vegetables this Summer. This Eggplant Recipe looks so awesome and the Chef is so dashing!!!! I can't wait to try this recipe. Thank you!!!!!
Do you have a background in film/photography? You always have beautiful presentations for your ingredients is why I ask, you obviously put a lot of time and thought into what you are doing, excellent content.
Dear cuoredicioccolato and family, wishing you all a very blessed, happy and healthy Christmas and New Year! Thank you for this eggplant recipe, one of my family favorites. Sending love,Rachelle
I just love the way you present your videos and the food you make. I have made the sourdough bread with honey and will definitely make te sundried tomatoes and aubergine in olive oil. I am from South Africa and just love your recipes. Hope to see a whole lot more.
The Italian who made sense!! Came across your channel looking for ciabatta recipe..subscribe right when I started watching..your accent is the secret!! Don’t change please 👍🏼
I made this 3 weeks ago and pushed it back in the cabinet so it wouldn't be a daily temptation. This is outstanding! I'm going to make it again next week so I never run out. Now, I need some good crusty bread and fresh mozzarella! Thanks for sharing this!👍👍👍😀
The first time I ever ate this delicious “pickled” eggplant was exactly 20 years ago, mi sister’s lovely Italian neighbour gave her a big jar, still in my memory. THANK YOU for the recipe. 👍😘
This looks absolutely fantastic! I will definitely be making this. I really enjoy your videos. SO nice to see you doing what you love and not just things to satisfy TH-cam. You're an original and I appreciate it! I was a part of a family that was originally from Foggia for a long time. I learned from them and it's SO nice that you share what you know so I can learn more. My thanks! 😀👍
Good afternoon. I just wanted to tell you Sir that I truly have enjoyed all of your videos. My name is John Lupo and I’m a second generation Sciclian. Your videos have made sausage making for me very simple and self explanatory. Your recipes have allowed me to revisit my childhood delicacies. Thank you.
About 3 weeks ago I followed your recipe and preserved a jar of eggplant. Just tried some for lunch and the result was delicious! Surprised how much salt I needed to use to extract water from the eggplant. Also surprised the end result did not taste salty. The secret appears to be squeezing as much moisture out of the eggplant as possible before putting in the jar. Thank you!
Delicious! I will make it & let you know. My husband is from Italy! He fought as a child in the War of Naples. I live in Arizona, USA, It is 118 degrees here today. Will have to wait until it cools down for the Egg Plants to grow again. They become to sour in the summer time. Buon Fortuna!
I made this. It has been sitting for about 3 weeks. I added extra colored and our green chilli peppers. It is awesome!!!!!!! On a peice of Italian bread heated in the oven with some fresh Romano on top!!!! The longer it sits, the better. Thank you!!!!!
I grew up in the same house as an Italian family. I LOVED this and never forgot the taste. I hope yo make it in memory of my "Aunty Luisa" who made the best food and the smells of her cooking were delciosimio!
Thanks for sharing these Italian recipes. As an Italian American, it's great to learn from your perspective. I really enjoy your english-speaking as I'm learning Italian and your pronunciations help a lot.
I love your recipe but most of all i enjoyed listening to your accent. So beautiful... My grandma from Palestine used to do it exactly like this!!! Grazie bello!
i am in Zimbabwe now and things grow almost year 'round - i stumbled on this to defensively use up a giant bucket of eggplants and can't thank you enough. everyone, including friends who grew up in italy rave over this recipe. i make 10 jars at a time and can barely keep up with demand.
This is exactly how we make Indian pickles. Just replace olive oil and oregano with mustard oil and Indian five spice. Though we haven't heard of any pickle made of eggplant, we have made with many veggies like carrot, radish, cauliflower, jackfruit, green mango, gooseberry, bamboo, bittergourd, stuffed chilly etc. There are sweet varieties too.
I was thinking about putting some amchar masala in there with coriander instead of celery and perhaps some toasted grounded fenugreek with a bit more chilli
@@Mitchieboo1970 achari masala already contains fenugreek. Corainder is optional. You may add any spice as experiment, you never know you might invent a really exotic masala. Add half or quarter tsp garam masala for fine tuning. Add a pinch to see how it tastes.
Basta la parola! Penso che le tue ricette siano favolose. Sono andato alla scuola di cucina a Soverato molti anni fa e guardare i tuoi video mi fa davvero sentire. Sono divertenti, facili da capire e autentici come puoi ottenere. Grazie per aver creato un canale così straordinario. Grazie e continuate così! Anna
Grande Maestro..I am pizzaiolo and about 20 years ago we made delicious pizza with melanzani like this and it was really popular.We always got in a big jar from Italy(Tarvisio),but somehow that pizza disappiered like that eggplants jar..but now thankfully to YOU,i wil make that pizza again. Greetings from Slovenia😊👨🍳 BIG THANKS🙏🙏🙏
Spectacular, I made your sun dried tomatoes before. They were delicious, I am making them once in a while. Although I love eggplants very much, we cook them differently in my country. Never tried this recipe.. I will make them asap. Thank you very much for sharing with us. All the best from Izmir, Turkey..
Grazie Mille! I tried this recipe from an italian restaurateur at Dominican Republic 20 yrs ago! He gave me the recipe but I never got the same results as his gourmet eggplant!...Now I get it! Squeeze the eggplant and let it marinate! 🙏💚💜💙
My father used to make this every year before he passed away. But he would make larger slices of eggplants as wide pieces, not dicing them. Everyone has their own way of preparing it. I enjoyed the video very much
Yum! Can you make this keeping the skin on? I've just made a beautiful eggplant Parma and I love the beautiful contrasting colour of the skin!! Great video - thanks for the recipe. 🍆
I used to eat this when I was little and could never find the right way to make it. Thanks a lot. This is the first video I see from you and I just subscribed. Bravo!!
Shame on trolls who thumbs down over nothing and thanks for this receipt. Greeks use this too. I am going to make this too. I made eggplant parm today and stuffed peppers. I am going to buy some eggplants tomorrow and have a go!!!!!
i've been preparing my eggplants in escabeche for years, but i've tried this recipe and i think i'm switching to this for ever. the texture of the eggplant is great, much more firm and meaty than in escabeche. fantastic company for the pitina, by the way!
Thanks for adding a list of ingredients with amounts, so much better than channels where you have to guess! This looks so delicious, going to make this week!
شكرا سيدي على هذه الوصفة حتى ولو انني لا افهم اللغة جيدا لكن طريقتك خلتني افهم واستمتع بها مع انني من عشاق البدنجان سوف اجربها بأذن الله.thank you so much
Its look delicious! I have never tried eggplant in anything other than breaded and fried... I just raided the garden and prepped everything. Thankyou :)
Oh I can't wait to make these! In your introduction you mention adding bay leaf (lauro) when do you add that? Also, do these need to be refrigerated while curing? If I wanted to can these, how long should I process the cans for? Grazie mille🙂
I have done this exactly the way you are instructing in the video. The result? Very tasty!!! We like it as a sidedish or we eat it on bread as apetizer before dinner. Out of 4kg of eggplants we got about 2kg+ product. I was worth it!!! We already think of the next batch! Thank you!
My husband is an italian, he always do that but he boils the sliced eggplants in the mixture of vinegar and water for a minute or two, and then put it in a jar with spices and olive oil...great to eat as side dish during winter time😊
Thank you,,I had to make 5 bushels of eggplant every year for my family. So much work because there were so many steps to repeat over and over but really worth it! Make a sandwich of this with soppressata and WOW...spectaccolo!! Ciao 👏👏👏
How do you make everything look so effortless? Kitchen work to me always means hot, sweaty and messy. But with you everything looks just the opposite. Wonderful!
In the 1970's i was stationed in Naples and the sandwich shop next to us used to put this on all our sandwiches. We became good friends and she tried to give me the recipe but I didn't speak italian and she didn't speak english. I've been looking for this for 40 years and No one knew what I was talking about. Thank you I'm going to make this finally!
Welcome 😀 and sorry for my English 🤭
Please share the videos with your friends 😉
@@Spectacular-cuoredicioccolato Your English is great! It's certainly a whole lot better than my Italian!👍😀
😂 thanks ☺️🤗
SPEAK ABOUT IT.
Do you live in Italy or Thailand?
I literally grew up eating this in Brazil, São Paulo, my mama made every 6 weeks, very similar with your recipe. My entire childhood we had this at lunch or dinner table, ALWAYS. We used to eat with bread same exactly way as you did on the video. Today I live in Germany with my husband and unfortunately my mama passed away 14 years ago, and I always tell my hubby how amazing this dish is and how fantastically delicious it was when mama made it 🥰
👍🏼 now you can make it again 😉 let us know if you like it 😋
Também amo esse petisco.
Make it for your husband so that he can experience it for himself.
Hallo liebe Bruna, möchte dieses Rezept wirklich gerne machen und es reizt mich sehr, leider kann mir keiner mit Sicherheit sagen, ob die Gefahr von Botulismus hier nicht vorrangig ist. Habe Rezept von blanchiert und nur roh eingelegt. Kannst du mir helfen. Liebe Grüße aus Wien
Ok so if you’re having a bad day you can just listen to this gentleman speak and all is right with the world🌞Can’t wait to try this recipe 🌞
😂👍🏼 thanks 😉 let us know when you try them 🤤
Thank you for this recipe. All my aunts and uncles have passed away. My mother is 99 years old and forgets some things. I grew up eating this and have tried many times to recreate this simple dish, always failing. It was the vinagre wash that was missing. I feel like a boy again and can't wait to make this. Can I wait two weeks?
👍 let us know the result 😉 and give a big hug to your mother for Italy 🤗
Naaah just wait 2 hours,if yaa craving this ,then make another one and keep it for 2 weeks
🧐🤪
Yes the vinegar also in the sun-dried tomatoes recipe is what did it as well!
OMG!!!! I am simply in love with your channel!!!! It is such a breath of fresh air for us. We spend as much time as we can in the kitchen already. You do however, bring an entirely different dimension to what we do. We only recently discovered you and are currently drying tomatoes. I cannot wait to try this recipe as well!!!
My grandparents (Calabrese) made this every summer. It is so delicious. Add it to sandwiches or salads, kicks everything you add it to up a notch.
I followed your recipe for sun dried tomatoes, although mine we're done in a dehydrator. They turned out fabulous! I tried to follow several American recipes but they all were complicated I didn't seem to promise the same turn out that yours did. Thank you thank you!
Also just wanted to say how humble you are. Looking at the comments below even those that compliment your looks or your skills. You always take it to the next level up
I have made your eggplant in olive oil and ferment for 14days. My gosh it taste really good. Keep up sharing your recipes Chef. Fantastic!!!
Spectacular 🤩 thanks 😉 please share the videos with your friends and family
I love snacks and appetizers. This one is right up my alley. Thank you for sharing
I have been looking for this recipe. I buy this in a store but I just knew homemade would taste better. And finally, a cook that's not afraid to mix with his hands! Thanks
😂👍🏼 thanks
@@Spectacular-cuoredicioccolato I just tasted my first effort and it's really good! Making crusty bread to go with it! Thanks.
Yes 👍🏼 on the bread is spectacular 🤪 thanks for sharing your experience
Hello ! Thanks for the recipe, it seems delicious. I have some questions though. Firstable, is it necessary to sterilize the glass pots before filling them ? By boiling them in a hot water for instance. Also, in terms of conservation, do you put it in fridge or keep it at room temperature ? How long does the conservation last ?
If you sterilized them is always better 😉
Room temperature or basement, well cover from the oil
1 year
Wow, I have done alot of jarring from our own Vegetables this Summer. This Eggplant Recipe looks so awesome and the Chef is so dashing!!!! I can't wait to try this recipe. Thank you!!!!!
😱 let us know when you try this recipe 😉
@@Spectacular-cuoredicioccolato I will!!!
Do you have a background in film/photography? You always have beautiful presentations for your ingredients is why I ask, you obviously put a lot of time and thought into what you are doing, excellent content.
Yeh true
The way he uses wooden table is gorgeous
No, but I tried to do my best 😀 thanks
Italians don’t need much of that....They’ve acquired that refined elegance culturally!!
Bravissimo!!
😂👍🏼 grazie ☺️
Dear cuoredicioccolato and family, wishing you all a very blessed, happy and healthy Christmas and New Year! Thank you for this eggplant recipe, one of my family favorites. Sending love,Rachelle
Thanks 😊 love from Italy
I just love the way you present your videos and the food you make. I have made the sourdough bread with honey and will definitely make te sundried tomatoes and aubergine in olive oil. I am from South Africa and just love your recipes. Hope to see a whole lot more.
The Italian who made sense!! Came across your channel looking for ciabatta recipe..subscribe right when I started watching..your accent is the secret!! Don’t change please 👍🏼
😂👍🏼 thanks
You are absolutely adorable!!
I love your English!!
Of course your videos.
Thank you
Thanks 🤭
Please share the videos 😉
I made this 3 weeks ago and pushed it back in the cabinet so it wouldn't be a daily temptation. This is outstanding! I'm going to make it again next week so I never run out. Now, I need some good crusty bread and fresh mozzarella! Thanks for sharing this!👍👍👍😀
👍😋🤤How To Make Bread: th-cam.com/play/PLOG5oXUx60TvvitM43P7RioddsIWUqSLm.html
The first time I ever ate this delicious “pickled” eggplant was exactly 20 years ago, mi sister’s lovely Italian neighbour gave her a big jar, still in my memory. THANK YOU for the recipe. 👍😘
👍 now you can do it at home 😉
Please share the video with your sister 😀
This looks absolutely fantastic! I will definitely be making this. I really enjoy your videos. SO nice to see you doing what you love and not just things to satisfy TH-cam. You're an original and I appreciate it! I was a part of a family that was originally from Foggia for a long time. I learned from them and it's SO nice that you share what you know so I can learn more. My thanks! 😀👍
Welcome 🤗 please share the videos with your friends 😉 thanks again 😀
Walnuts and sweet or meduim hot red paper takes this recipe to the next level, this is called makdous in syrian culture
👍 thanks for the information
Furqan S. Mahmoud كنت بدّي اعلق نفس التعليق بس سبقتني ، بس شكلها طيبة و تحضيرها اسهل من المكدوس
Furqan S. Mahmoud Sounds delicious
Crushed walnuts? Crumbled?
@@boracayclosuretours8090
whole and stuffed inside the eggplants (we use another kind of small eggplants)
Good afternoon. I just wanted to tell you Sir that I truly have enjoyed all of your videos. My name is John Lupo and I’m a second generation Sciclian. Your videos have made sausage making for me very simple and self explanatory. Your recipes have allowed me to revisit my childhood delicacies. Thank you.
Welcome 😀 please share the videos with your friends 😉 greetings
Thank you! I Will definitely try this. Looks fantastically delicious and healthy! Have a great day and continue making these spectacular video's ☺
Let us know the result when you taste them 😋
Thanks 😊 and please share the videos 😉
About 3 weeks ago I followed your recipe and preserved a jar of eggplant. Just tried some for lunch and the result was delicious! Surprised how much salt I needed to use to extract water from the eggplant. Also surprised the end result did not taste salty. The secret appears to be squeezing as much moisture out of the eggplant as possible before putting in the jar. Thank you!
Spectacular 🥳 I very happy that you like it 👍🏼 thanks for sharing your experience and please share the videos with friends and family 🙂
Thanks for sharing for sure Iam gonna make this recipe 😊
Welcome 😀, please share with your friends 😉
I will prepare this delicious food. Thank you tons for the RECIPE!
👍
Thank you so much for sharing. I want you to know your presentations and knowledge are much appreciated.
Thanks Rose 👍🏼
Very pleasant and I like your cleanliness
Looks like delicious, I'll try this mixture. Thanks 🙏
Thanks 😊 please share link
Delicious! I will make it & let you know. My husband is from Italy! He fought as a child in the War of Naples. I live in Arizona, USA,
It is 118 degrees here today. Will have to wait until it cools down for the Egg Plants to grow again. They become to sour in the summer time. Buon Fortuna!
Brava 👍🏼 let us know when you taste them and also the option of your husband 😉
I cooked this recipe and it is delicious!! I really love it!! 😍😍 thank you so much, so yummi 😀
I made this. It has been sitting for about 3 weeks. I added extra colored and our green chilli peppers. It is awesome!!!!!!! On a peice of Italian bread heated in the oven with some fresh Romano on top!!!! The longer it sits, the better. Thank you!!!!!
Spectacular 🤩 brava 👍🏼 well done
@@Spectacular-cuoredicioccolato Thank you!!!!
😉
wow ,had this on sandwich in Sicily many years ago , it was awesome, now I can have it again, Thank You, Thank you!
😋 ok let us know when you taste it and please share the video 👍
I grew up in the same house as an Italian family. I LOVED this and never forgot the taste. I hope yo make it in memory of my "Aunty Luisa" who made the best food and the smells of her cooking were delciosimio!
Yes 👍🏼 now you can make it 😉
9:45 The most Italian hand ever, goes nuts even while eating
Thanks for sharing these Italian recipes. As an Italian American, it's great to learn from your perspective. I really enjoy your english-speaking as I'm learning Italian and your pronunciations help a lot.
😉 you can practice Italian language following the Italian channel 🤩
Love this recipe. I m from india and will surely make it
We indians love pickles and preserves
👍 let us know the result 😉😋
this is a fabulous recipe!! EAsy to make small batches! I bought 2 long eggplants and filled 3 small jars. Now have to wait the 2 weeks!!
Spectacular 😉 let us know when you taste it 😋
Fantastic recipe and easy to follow! Thank you.....
Welcome 😀 please share the video 😉 thanks again
I love your recipe but most of all i enjoyed listening to your accent. So beautiful... My grandma from Palestine used to do it exactly like this!!! Grazie bello!
😂 grazie a te
This is brilliant, definitely making this one this autumn 🍂
Thanks 😀 let us know when you taste it 😉
i am in Zimbabwe now and things grow almost year 'round - i stumbled on this to defensively use up a giant bucket of eggplants and can't thank you enough. everyone, including friends who grew up in italy rave over this recipe. i make 10 jars at a time and can barely keep up with demand.
Spectacular 😉👍🏼 please subscribe and share the videos 🥳
Thanks mate great recipe, cheers from your Aussie mate Grant
Thanks 😊👍
You are the only minimalist cook in the circuit.In every respect from kitchen belongings to your speech -which is so soothing to hear.
Thanks ☺️ please share the videos 😉👍🏼
Thanks alots Italian food very close to Syrian food it's all covered with olive oil but I really love your English 😍👍🏻💗
Thanks 🤭
The I talians were discoverers and travelled extensively, many different cuisines were incorporated into what we now know as Italian cuisine.
Not sure if you check these Andrea, but I just made this, but I smoked the eggplants before I made. It turned out AMAZING! Thanks for all you do! 😍
Thanks for sharing your experience 🙃👍🏼
My man, you always looking sharp!
🤭👍
It's the knife 😉
😁
I agree. A smart chef is something to admire.
Thanks ☺️
Brings me back to my memories, very easy way of telling. Stay Blessed.
😉 👍🏼 thanks 😀 you too
Great vid!!! Thank you so much!!!
Can I use this method with mushrooms?
Soon I will post a video with the mushrooms 😉
My family loves eggplant and I will most certainly give this a try. Thanks!
Thanks ☺️
This is exactly how we make Indian pickles. Just replace olive oil and oregano with mustard oil and Indian five spice.
Though we haven't heard of any pickle made of eggplant, we have made with many veggies like carrot, radish, cauliflower, jackfruit, green mango, gooseberry, bamboo, bittergourd, stuffed chilly etc. There are sweet varieties too.
Thanks for the information 👍😋
I was thinking about putting some amchar masala in there with coriander instead of celery and perhaps some toasted grounded fenugreek with a bit more chilli
@@Mitchieboo1970 achari masala already contains fenugreek. Corainder is optional. You may add any spice as experiment, you never know you might invent a really exotic masala.
Add half or quarter tsp garam masala for fine tuning. Add a pinch to see how it tastes.
👌 let us know when you taste it 😉
5 spices? Which please? I would like to try these here and theirs too. Thanks and many greetings from Germany
Basta la parola! Penso che le tue ricette siano favolose. Sono andato alla scuola di cucina a Soverato molti anni fa e guardare i tuoi video mi fa davvero sentire. Sono divertenti, facili da capire e autentici come puoi ottenere. Grazie per aver creato un canale così straordinario. Grazie e continuate così! Anna
Grazie ☺️ Anna
very handsome, and I love that you wear a shirt and tie to do this....others should learn from your example! looks delicious! thank you!
Thanks 😊 please share the videos 😉
You mean he looks delicious or his pot of pickle?
🤔
😭
So yummy! Wanna try it!😘😘😘
Grande Maestro..I am pizzaiolo and about 20 years ago we made delicious pizza with melanzani like this and it was really popular.We always got in a big jar from Italy(Tarvisio),but somehow that pizza disappiered like that eggplants jar..but now thankfully to YOU,i wil make that pizza again.
Greetings from Slovenia😊👨🍳
BIG THANKS🙏🙏🙏
👍🏼 welcome 😋 enjoy your pizza and let us know when you try the first one again 😉
How do u store it? In the fridge? How long is it good for? THANKS!*
In basement or room temperature. 6 months or more. But you will finish in few days 😉
@@Spectacular-cuoredicioccolato HEY! THANK YOU!*
Spectacular, I made your sun dried tomatoes before. They were delicious, I am making them once in a while. Although I love eggplants very much, we cook them differently in my country. Never tried this recipe.. I will make them asap. Thank you very much for sharing with us. All the best from Izmir, Turkey..
Thanks 👍🏼 greetings from Italy
❣️my favorite veggie
Grazie Mille! I tried this recipe from an italian restaurateur at Dominican Republic 20 yrs ago! He gave me the recipe but I never got the same results as his gourmet eggplant!...Now I get it! Squeeze the eggplant and let it marinate! 🙏💚💜💙
👍 let us know the result 😉
@@Spectacular-cuoredicioccolato Absolutely! I will!
Nice tie, apron and gorgeous accent...makes yummy food!😁🤗
🤭😁😀 thanks
My father used to make this every year before he passed away. But he would make larger slices of eggplants as wide pieces, not dicing them. Everyone has their own way of preparing it. I enjoyed the video very much
Thanks for watching and sharing your experience 👍🏼
Yum! Can you make this keeping the skin on? I've just made a beautiful eggplant Parma and I love the beautiful contrasting colour of the skin!! Great video - thanks for the recipe. 🍆
Yes you can try 😉 and let us know 👍
I used to eat this when I was little and could never find the right way to make it. Thanks a lot. This is the first video I see from you and I just subscribed. Bravo!!
Grazie 🤭 please share the videos 😉 thanks again 😀
Do we keep this in the refrigerator for the two weeks. Or on a shelf in a cool place. You did not give that information !!
Shelf ,in dark and cool area. Fridge ruins the oil
👍🏼
Is there another way of keeping this for that 2 weeks period? Coz i live in indonesia, where it s summer and humid all year round..😶
Don’t worry 😉 follow the recipe 👍🏼 the important is that the oil cover them
Another spectaaacula recipe, very interesting texture when done, we top on every dish, added flavour and texture, very useful jar to keep on worktop 👍
Spectacular 🥳 thanks for sharing your experience 🙂 please share the videos with friends and family
Mate, i don't even look at the recipe i just admire your looks how handsome you are.
😲🤭😁 please share the videos 😉 thanks
Shame on trolls who thumbs down over nothing and thanks for this receipt. Greeks use this too. I am going to make this too. I made eggplant parm today and stuffed peppers. I am going to buy some eggplants tomorrow and have a go!!!!!
👍 Thanks let us know when you taste them 😉
نريد ترجمه للعربيه✋🏻🙋🏻♀️
I had this as a child. Thank you for bringing back a memory. I will make it now.
Let us know if you like it 😉
i've been preparing my eggplants in escabeche for years, but i've tried this recipe and i think i'm switching to this for ever. the texture of the eggplant is great, much more firm and meaty than in escabeche.
fantastic company for the pitina, by the way!
👍🏼 spectacular like Pitina 😉🤪🤩
Thanks for adding a list of ingredients with amounts, so much better than channels where you have to guess! This looks so delicious, going to make this week!
Thanks 😊 please share the videos with your friends and family 😉
I made this, it is lovely I am eating it with everything. Thank you from a grandma in Oregon.
Spectacular 😉 please share the videos with all your nephews 🤪
I love this, my neighbours used to make it all the time. Thank you for the recipe.
Welcome 😉👍🏼
I made this. Its 4 weeks old now. I'll open it for Christmas and eat with some nice baguettes . Thank you for the recipe
You can eat this now and make a new one for Christmas period 😉
Really love your channel. Your presentations are simplistic and easy to follow.
Thanks 😊
شكرا سيدي على هذه الوصفة حتى ولو انني لا افهم اللغة جيدا لكن طريقتك خلتني افهم واستمتع بها مع انني من عشاق البدنجان سوف اجربها بأذن الله.thank you so much
Thanks 🤗 for watching and sharing the video
I love eggplants and have plenty in my garden. I’m sure gonna try this! Thank you for sharing.
👍🏼 let us know when you taste them 😋
Just made it. So excited. I planned my garden this year with this recipe in mind.
Spectacular 🥳 If you like you can share the pictures with me on instagram or if you tag me I can watch them 🤩
Spectacular 🥳 If you like you can share the pictures with me on instagram or if you tag me I can watch them 🤩
Thank you so much for being so generous sharing your recipe!
Thanks for sharing the videos with friends and family 👍🏼
Its look delicious! I have never tried eggplant in anything other than breaded and fried... I just raided the garden and prepped everything. Thankyou :)
👍🏼 check also the video about roasted peppers 😉
Excellent channel! Love the way you explain dishes, love your accent! Thank you. hugs from México
Thanks ☺️ please share the videos with your friends and family
I lived in Italy for a couple of years, and was given this. I wasn't too sure what to make of it at first, but I grew to like it.
😂👍🏼 bravo
Thanks for this video. I loved your sun-dried tomatoes one too.
Oh I can't wait to make these! In your introduction you mention adding bay leaf (lauro) when do you add that? Also, do these need to be refrigerated while curing? If I wanted to can these, how long should I process the cans for? Grazie mille🙂
Hi 👋🏼
Bay leaf at the end
Room temperature but the oil must cover the eggplants
They can last 1 year in a basement
very well demonstrated never seen anything like this beautiful
Thanks 😊
Love your style in cooking I am from Trinidad and Tobago West Indies
Thanks again 👍🏼
I have done this exactly the way you are instructing in the video. The result? Very tasty!!! We like it as a sidedish or we eat it on bread as apetizer before dinner. Out of 4kg of eggplants we got about 2kg+ product. I was worth it!!! We already think of the next batch! Thank you!
Spectacular 🤩 thanks for sharing your experience 👍🏼 and the video with your friends and family 😉
This is absolutely delicious. Mum made this every year. When eggplant was in season..
Spectacular 🤩👍🏼
My friend made this... and it is one of the best things ive eaten. I am making it now!
Spectacular 🤩 keep us updated
My husband is an italian, he always do that but he boils the sliced eggplants in the mixture of vinegar and water for a minute or two, and then put it in a jar with spices and olive oil...great to eat as side dish during winter time😊
Spectacular 🤩 yes this is different technique 😉
Made this today and bottled it... waiting for it to be ready in a weeks time...yum yum.. always easy to follow
😉👍🏼 let us know in a week 🤪 thanks
Thank you,,I had to make 5 bushels of eggplant every year for my family. So much work because there were so many steps to repeat over and over but really worth it!
Make a sandwich of this with soppressata and WOW...spectaccolo!!
Ciao 👏👏👏
🤪 bravo 👍🏼
was looking for sun dried tomato recipes abd bumped into this. will try to recreate this. Thank you for the recipe, from Phils.
👍🏼 in this channel you can find the sun dried tomatoes 😉
Very straight forward so grateful too learn the Italian way preserve eggplant thank you 😊
Thanks 😀 please share the video with your friends 😉
I have these when I have been worked in Italy. Tried to replicated them at home, forgot about it and now after 8 years I know how to do it. ☺️
👍 please share the video with your friends 😉
I did the recipe and it turned out Spectacular!
🤩 thanks for your comment 👍🏼
How do you make everything look so effortless?
Kitchen work to me always means hot, sweaty and messy. But with you everything looks just the opposite. Wonderful!
Because it is 😉👍🏼
@@Spectacular-cuoredicioccolato 👍
Thank you for your excellent presentation. It looked delicious.
I made this a couple years ago. So very good. Making a small batch tomorrow.
Thanks for sharing your experience 👍🏼 yes 😜 it’s spectacular
I’m making this today! So excited! For how long will this store and how should it be stored? Refrigerated or countertop?
THANK YOU!
Room temperature but well cover with oil
You can store it for 1 year
J’adore cette recette. À ce jour, une des plus délicieuses expression de l’aubergine! Merci 🙏🏻
Grazie 🤗 amico 🥳
GRAZIE!!! E la ricetta di melanzane della Zia Nellina!!!!!!!!!!!!!!!! :O :O :O
Sono così felice, sto salivando! 😍😍😍
👍🏼 facci sapere se sono buone come le sue 😋
That recipe of preserved egg plants looks super delicious wooow thanks a lot
Thanks 😋 please share the video 😉
Thank You
Graci
Merci
Your videos always brighten my day!👍🏻❤️🇨🇦
Grazie for this beautiful comment ☺️