Cooking with "Six Seasons" by Joshua McFadden

[BeeZee]

Looks perfect to me, putting it in my list of eggplant recipes!

[Smithy]

I decided to try some of my precious remaining Asian eggplants in his recipe for Preserved Eggplant. It's an easy recipe: peel the eggplant to the degree you can be bothered; slice; toss with salt; allow to drain; press to drain more; press to drain even more. (His steps are more elaborate, but this is the gist.) Eventually, blot the eggplant and toss with red wine vinegar, then load all into sterilized jars with smashed garlic, enough olive oil to cover, and a sprig of rosemary if you have it. Cap. Stick in the refrigerator. Wait at least a week to try it, but use it all within a month.

 

 

I worry a little bit about having raw garlic in that anaerobic environment. Sure, there's vinegar. Sure, the garlic was peeled shortly before loading into the jar. Still. Is botulism likely under these circumstances and timelines?

 

I remember having the same misgivings about a recipe from @FoodMan for Stuffed Chiles in Oil. I made the recipe, kept the chiles around, ate some, and eventually threw them away because I was afraid of poisoning myself or my darling. Nobody got sick, and I had been assured that it wouldn't happen, but my internal Food Police took away all the fun.

[blue_dolphin]

18 minutes ago, Smithy said:

I worry a little bit about having raw garlic in that anaerobic environment. Sure, there's vinegar. Sure, the garlic was peeled shortly before loading into the jar. Still. Is botulism likely under these circumstances and timelines?

 

I suspect you’re OK.  With 1 lb of eggplant that’s had most of the moisture pressed out, plus 1/2 cup of vinegar, it should be acidic enough to be very inhospitable to Clostridium botulinum, especially at refrigerator temps. 
 

I know that C. botulinum can multiply at low temperatures but from what I’ve read, it’s primarily the types found in fish and seafood that manage to grow at low temps and the soil types don’t do so well. 
 

But you know your own risk tolerance and there’s no reason to eat anything that feels risky to you. When in doubt….