"Self-sufficiency does not mean 'going back' to the acceptance of a lower standard of living. On the contrary, it is the striving for a higher standard of living, for food that is organically grown and good, for the good life in pleasant surroundings... and for the satisfaction that comes from doing difficult and intricate jobs well and successfully." John Seymour ~ Self Sufficiency 2003

Monday, 18 March 2013

Excess harvest

My garden always produces more aubergines than we can eat grilled, covered with tomato sauce and melted cheese.  So, I was thrilled to read a method of preserving excess aubergines and thought I have to try it.

 The recipe is as follows:

 1 kg aubergines (eggplant)
salt
2 - 3 cloves of garlic - sliced
450mls white wine
250mls white wine vinegar
Sprig of fresh herbs - I used oregano and rosemary
1 - 2 chillis - dried or fresh - chopped
Olive oil

 Take the aubergines, given them a rinse to remove any sand, and then peel.  Layer the slices in a bowl and sprinkle liberally with salt.
Aubergines - sliced and salted - and left
overnight.  I forgot to peel them so I
did so after they had sat overnight
Cover with foil and place something heavy on top - to help "squeeze" out the excess liquid and remove the bitter taste.  Leave this for 4 - 5 hours, or overnight.
I weighed the salted aubergines down
with a container of water
Place the aubergine slices in a clean tea towel, and, wrapping them up and twisting the towel, squeeze out as much liquid as possible.  (RMan had to help here - twisting the one side, whilst I firmly held on to the other...)
The salted, and then the boiled, aubergines
were well wrung out with a clean tea towel

Then, bring the white wine vinegar and the white wine (slurping a mouthful just to check that the wine is OK) to the boil, add the aubergine pieces and allow to boil for 5 minutes.
Boiling the aubergines for 5 minutes
Again, do the whole wringing out in the towel bit - be aware that it is going to be hot!!  Then layer, tightly, in a jar together with 3 - 4 sliced garlic cloves, chopped chilli, and a sprig of rosemary and oregano. 
Galrlic, rosemary, oregano and chopped
chilli's - and more garlic LOL
Once the jar is filled, top up with olive oil.  Carefully thump the filled jars on the counter top to remove any trapped air bubbles.
The finished product - we'll have a tasting
after a couple of weeks :)
Ensure that the aubergines are covered with oil then close tightly.  They should be stored in the fridge for 2 - 3 weeks before tasting.  Use within 6 months.

 We haven't tried them yet, but they look delicious :)
Posted by Dani at 13:13:00
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12 comments:

  1. Bee Girl18 March 2013 at 15:22

    Oohhh...I am going to save this idea for later! how exciting! I have not yet successfully grown eggplant, but hope to this year! An excess would be a gift...especially with this wonderful idea!

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    Replies
    1. Dani18 March 2013 at 16:01

      Bee Girl - I buy a six pack of aubergine seedlings, and those 6 plants produce more than we can eat. I find that Aubergine plants are very prolific producers - with at least 4 - 6 fruit / plant :)

      Delete
  2. Anonymous18 March 2013 at 17:28

    This does look good!

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    Replies
    1. Dani19 March 2013 at 15:33

      A Maine Homestead - I'll let you know how it tastes - and I'm feeling very optimistic :)

      Delete
  3. Kris18 March 2013 at 17:59

    I've never developed a taste for eggplant. No matter how I try them. Glad you found a way to save yours.

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    Replies
    1. Dani19 March 2013 at 15:34

      Kris - Also had a mental block about Aubergines. But, now I know better... LOL

      Delete
  4. 1st Man19 March 2013 at 02:39

    Oh my gosh, that looks great! I posted back in the summer about our glut of eggplant (as we call them here stateside), and I got a great recipe from someone that made some yummy snacks. Now I have this one you shared! Thank you!!

    And side note, they grow awesomely here. I've got some seedlings getting ready to get in the ground in the next couple of weeks.

    ReplyDelete
    Replies
    1. Dani19 March 2013 at 15:36

      1st Man - I read your recipe, and it looked yummy. Only problem for me was that it seemed like it would be high in fat with the mayo and Parmesan - and RMan and I have to watch our cholesterol LOL

      Delete
  5. JaneofVirginia21 March 2013 at 03:21

    Dani, I nominated you today for a Liebster blog award. Please visit my blog Rational Preparedness to learn about this. Thank you.

    ReplyDelete
    Replies
    1. Dani21 March 2013 at 11:42

      Jane - LOL Thanks - my second nomination. This is the last time I will be participating as there are so many other blogs out there which more than qualify when compared to my humble twitterings.

      But, thank you so much for the compliment.

      Delete
  6. African Bliss25 March 2013 at 11:10

    Hi Dani this year our spring was to cold to germinate our egg plant seeds in time to set fruit by the end of summer...so I am jealous.I love egg plant. On the mice issue have you ever thought of getting an owl house or two. Thanx again for all the info you sent us.

    ReplyDelete
    Replies
    1. Dani25 March 2013 at 11:15

      African Bliss - I always purchase a 6 pack seedling from the local nursery, and find that those 6 plants provide more aubergines than we can eat LOL

      Yup - we've got owls - they reside in the Ghost House. We see them on the tree supports every evening when we take the dogs for their last pee break before we hit the sack - and then hear them on our roof during the night:) Unfortunately, we have been unable to get a clear pic of them to date...

      Delete

Thank you for taking the time to comment - it makes my day and removes the "loneliness' of sitting at my screen blogging supposedly to myself ;) I try and reply as quickly as possible so please forgive me if sometimes my response is delayed.

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