Here’s a backyard fresh dinner idea using eggplant (Aubergine) as a side antipasto style. This is very easy to do, it tastes great, and is a top way to preserve an excess of eggplant grown in the backyard vegetable garden. Thank you for your ongoing support! I really mean it! 🙂
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane – the climate is subtropical (similar to Florida). I started SSM in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let’s get into it! Cheers, Mark 🙂
Tip: For having olive oil handy: From the 1 litre bottle, some off into a smaller, properly-lidded jar (I like a 500ml, 1 cup, 'salmon' canning jar) of your choice. You can keep it in your cool place, or if refrigerated, you can soften it in a pot of warm water or take the lid microwave it gently, for 10 seconds at a time, till it's soft or liquid.
I've just bought my first jar of Avadado Oil; it seems to stay liquid even in the fridge.
Hi,
Thank you for your recipe and video.
I see that after cutting the eggplant you do not add a little salt to the eggplant and leave to sweat for a short while prior to grilling,
because you do this with all the ingredients and as you say in you video this gets better if left overnight/longer.
I just wonder if by grilling prior to salting you actually close/seal the eggplant and any acridness is not sweated out
but sealed in.
Have you ever tried it the other-way, by sweating with salt first?
Being in the UK, I must say I agree with the posting from Wendy Rowland regarding the virgin olive oil we
get in England and so am also in agreement with Suzie Aguilar, that yes it is a very sad world today.
By the way what have you got covered up/over in the background of your video in your garden/yard please?
I can very much appreciate your climate, as lived in your area of Australia for 6 months and loved the weather
and my experience was the first kindness I ever had from having kind neighbours by living in your part of the world.
Please keep up your good work posting video's.
Kind regards,
Maureen
I am watching this on Sunday afternoon and it's Monday morning at your house 🙂 this looks good.
Beautiful harvest, Mark! And you garden looks great. Thanks for the tasty recipe too!
Would love to get this recipe
That looks yum Mark, easy enough to make …..yum!
was that a pork chop? or was it a muttin steak, how ever you spell it hahhh! it looked good what ever it was
I'm allergic to eggplant, but you have inspired me to use what I can eat! The recipe is so simple that many variations are worth trying!
Melanzanas obagines!!!
Do you have kumkat? Do you have a pomelo???
You have to madre a…parmesana, it's obagines n the Owen with olive oil, parmesan cheese, tomato sauce, garlic, parsley, …veg lasagna..try it!
..and mozzarella cheese…as lasagnas but madre with the obagines…
so glad i subscribed im growing eggplant for the first time! just planted it today!
that's a lemon? it looks orange.
Wow you made that look easy !! Quick and simple, my kind of cooking !! Thanks for sharing
Hi from sunny Barbados…Those lettuce are lush and lovely…I'll try that eggplant recipe….We slice soak in salt water…Couple mins pat dry coat in various spices fry..bake or grill!
Hi. I am going to try your eggplant this evening. I looked delicious and since I already love eggplant, I am sure it will be as good as it looked. Have a good day and thanks for sharing.
Hey guys, I have written up the recipe (as requested by several people) with quantities etc and placed it on my Website here http://www.selfsufficientme.com/recipes/preserved-grilled-eggplant-antipasto-easy-and-delicious Thanks for your support! Cheers 🙂
Your lettus is amazing!..
Love your vids..now that I'm learing to grow…guess I need to learn how to cook eh? Thank you for the kitchen tips..will be trying these as I go. Thank you Mark
I absolutely love your channel, where are you located at?
johany from Miami Beach, Fl
The only time I hard antipasto before was in Wallace and Grommet
Thank you for this look into your kitchen! I will definitely try this recipe.
Do you have to salt and leave the eggplant after cutting and before cooking? Thanks
I run my olive oil bottle under hot water a bit and pour out the melted bit
Can we bury an egg for eggplants too?