Brief Summary
This video features Filippo, a Sicilian ambassador, sharing his family recipe for marinated eggplants. The process involves selecting the right eggplants (preferably female), peeling and slicing them, extracting excess water with salt, blanching them in a vinegar-water solution, and then preserving them in jars with garlic, chilies, oregano, basil, and olive oil. Key points include the importance of removing moisture to prevent sogginess and ensuring the eggplants are fully submerged in olive oil for preservation.
- Selecting female eggplants for less bitterness.
- Using salt and weight to extract excess water.
- Blanching briefly in vinegar-water to wash and add flavor.
- Layering eggplants with spices and herbs in jars.
- Submerging eggplants fully in olive oil for preservation.
Introduction to Marinated Eggplant
Filippo introduces Sicilian marinated eggplants, calling them one of Italy's best-kept secrets. He emphasizes that the homemade version is far superior to anything available in stores. He will demonstrate his unique method, highlighting that there are many ways to prepare marinated eggplants, but his is the best.
How to Tell Male and Female Eggplants
Filippo explains how to differentiate between male and female eggplants by examining the bottom of the eggplant. Female eggplants are preferred because male eggplants can sometimes be bitter. However, female eggplants are rare in stores, which is why Filippo grows his own from special seeds to ensure the best quality for his marinated eggplants. He points out the color difference, noting that his preferred eggplants are a lighter pink compared to the darker variety.
Peeling and Slicing the Eggplant
Filippo begins a demonstration of the preparation process, which takes two days. He peels the eggplants, holding them by the stem for easier handling, and shows the white flesh inside. He slices the eggplants to a thickness of 10 to 12 millimeters, noting that they will reduce in size during the water extraction process.
How to Prepare the Eggplant for Marinating
Filippo places the eggplant slices in a bucket, layering them flat and adding salt (sea salt is preferred). He explains that the salt will draw out a significant amount of water, removing bitterness. A tea towel and a heavy weight (such as a 5-liter water bottle) are placed on top to press the eggplants overnight. Filippo shows a larger batch from the previous day, demonstrating the amount of water extracted and how much the eggplants shrink.
How to Blanch the Eggplant
Filippo prepares a mixture of water and vinegar (three parts water to one part white vinegar) and brings it to a boil. He explains that this process washes the salt off the eggplants and infuses them with a slight vinegar flavor. The eggplants are blanched in the boiling mixture for only 30 seconds to avoid making them too soft. After blanching, the eggplants are placed in a basket to drain, and a weight is applied to press out the absorbed water. This step is done for about 5 minutes.
How to Jar the Eggplant
Filippo prepares the ingredients for layering with the eggplants: chopped chilies, garlic, oregano, and basil. He uses jars with rubber seals to ensure proper preservation. He layers the dried eggplant slices in the jars, alternating with the chopped spices and herbs. After a few layers, he adds garlic, chilies, oregano, and basil. He uses popsicle sticks to keep the eggplants submerged once the olive oil is added. Finally, he tops the jars with extra virgin olive oil, ensuring the eggplants are fully covered to prevent spoilage. He waits for the oil to seep through before adding more, and then loosely covers the jars.
Time to Eat the marinated eggplant, E ora si Mangia
Filippo says that the marinated eggplants can be stored for up to a year at room temperature and can be eaten straight away. He explains that refrigeration is not recommended because the olive oil will solidify. He enjoys the eggplants in a panino.
Bonus Tour: Filippo’s Garden
Filippo provides a tour of his garden, showcasing his eggplant plants, including a large "mother" eggplant used for collecting seeds. He also displays his chili plants, some of which are three years old, and his basilico. He shows the record-breaking kucha (long gourd) and the record-length chili.
