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Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
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Start plants six to eight weeks prior to planting outdoors. Make sure the soil has warmed to near 70 degrees before planting. Depending on the variety, eggplant can take anywhere from 75 to 110 days to produce from seed. For those with a shorter growing season, transplants will reduce that time frame significantly.
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Eggplants need ample space to grow. Transplant the eggplant seedlings at least two to three feet apart, in holes approximately one-inch deep, without disturbing the root ball. Cover the seedlings with a half-inch of soil. Water. Water the planting area well to settle the soil.
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2. Can I use any type of eggplant for canning? Yes, you can use any variety of eggplant for canning, but smaller, thinner-skinned varieties are best suited for canning. 3. Do I need to blanch eggplant before canning? Yes, blanching eggplant before canning is essential to preserve its texture and color. 4. Can I add herbs and spices to the.
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Once the brine reaches a boil, start filling your jars. Put one clove of garlic or its chopped equivalent, a head of dill, and a bay leaf in each jar. Once the jars are filled with herbs, you can go ahead and add your sliced eggplant. You can then add the pickling solution of water and vinegar to each jar, bringing it to about 1/4" of the top.
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Follow these steps: Cut the eggplants into your desired sizes and blanch them in boiling water for 4-5 minutes. Fill the jars with the blanched eggplants, leaving 1/2 inch of headspace. Add 1/2 teaspoon of salt to each jar. Pour boiling water over the eggplants, leaving 1/2 inch of headspace.
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Instructions. Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix. Cover tightly and cook over low heat about 10 minutes. Meanwhile, blend sugar, oregano, basil, salt, and pepper. Add tomato paste, water, and vinegar; mix well.
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Immediately after planting (in ground or pot), set 24-inch-high stakes 1 to 2 inches from each plant or use cages to provide support and avoid disturbing the soil or roots later. Eggplant will fall over when laden with fruit. After planting, water well. Add a layer of mulch to retain moisture and suppress weeds.
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This is a very delicious and satisfying recipe for home-canned pickled eggplant (aka aubergine.). Try serving this as an antipasto salad: drain jar, toss eggplant in two tablespoons of good quality oil (olive, avocado, etc.), let marinate for a few hours in the fridge, serve room temperature garnished with some chopped fresh herbs such as parsley, chives, oregano, etc., or, some chopped capers.
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Instructions: Combine the salt, sugar, vinegar, water, coriander, and garlic in a pot. Bring to a boil, then simmer. Cut each eggplant lengthwise. Place it in the simmering liquid and simmer for about ten minutes (or until tender). Use tongs to place your eggplant in jars, stems up, and pour the liquid on top.
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That is the 'Roasted Eggplant and Pepper Puttanesca Sauce' in the Ball All New book (2016), page 181. Canning eggplant in pickles and preserves. There is still good news, though, for eggplant fans or people with a glut of eggplant on their hands. You can safely can it, in some form of preserves. There are some tested, safe and delicious.
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3. Can I add herbs and spices to the canned eggplant? Yes, you can add herbs, spices, and even garlic to the jars before canning to infuse extra flavor into the eggplant. 4. Can I use canned eggplant in recipes? Absolutely! Canned eggplant can be used in a variety of recipes, including stews, casseroles, and pasta dishes. 5.
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Instructions. Sautee chopped onion and garlic in about one tablespoon of oil until the onions are opaque. Add peppers and saute with about five minutes. Put in the eggplant, carrots and squash and saute until soft. Now add the tomatoes. You can used canned, if you'd like.
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Puree each of the three vegetables separately in a food processor. Place each in a separate bowl when you are finished. Place oil and onion in a large pot and sauté onions for about 4 minutes over medium-low heat. Add eggplant and pepper. Cook until a thin layer of oil remains on top, and when a spoonful of spread is removed, only the oil.
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4. Bring water and vinegar to a boil in a saucepan and then soak eggplant for 2-3 minutes. 5. Collect eggplant using a slotted spoon. Mix or layer your ingredients in the sterilized canning jar . Place them with a few pieces of peeled garlic, oregano, and a little bit of ground or minced pepper between each layers of eggplant.
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Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface). Cut eggplant into large cubes - 3 cm / 1.2″. Place in large bowl, drizzle with oil, salt and pepper. Toss well, spread on tray, roast 20 minutes.