How long would you keep this eggplant dip for?

smile12345 ↓

Thu, Jan 17 2019, 1:36 pm

Hi,

I made an eggplant dip last Friday which consisted of fried eggplant pieces mixed with vinegar, sugar and garlic.

I usually would get rid of it after a few days though I'm wondering if the fact that it is vinegar-based makes it stay fresh for longer? Can I serve it again this Shabbos?

Thanks!

Amarante

Thu, Jan 17 2019, 4:53 pm

Personally I wouldn't serve a dip I made a week ago - but then I am recovering from food poisoning because I risked eating some leftovers that probably should have been discarded the day before :-).

↑ smile12345 ↓

Thu, Jan 17 2019, 5:32 pm

Iymnok wrote:

Can I have the recipe?
Usually Dh eats the things I’m ready to toss.

Sure, it's from the Fresh & Easy cookbook.

2 large eggplants
salt
oil, for frying
2/3 cup minus 1 Tbsp vinegar
1/3 cup water
2/3 cup minus 1 Tbsp sugar
4 cloves garlic, minced.

1. Wash eggplants well and slice into thin rounds, about 1/4 inch thick.
2. Place eggplant slices into a large bowl and salt well. Leave them there for 20 minutes to overnight to remove the bitter juices. Wash well and pat dry.
3. Heat a liberal amount of oil for frying in a skillet. Fry eggplant slices for 6-9 min on each side until brown/black crunchy, and thin, like chips
4. Mix well with remaining ing. The eggplant should break apart as you stire

I don't fry it for as long as the recipe dictates, just until it's crispy on both sides.

mamaleh

Thu, Jan 17 2019, 6:09 pm

I make a recipe very similar to this and I’ve kept it for weeks. As long as the eggplant is cooked through the vinegar & sugar basically pickle it. How long would you keep a jar of pickles?

shanie5

Sat, Jan 19 2019, 10:01 pm

smile12345 wrote:

Sure, it's from the Fresh & Easy cookbook.

2 large eggplants
salt
oil, for frying
2/3 cup minus 1 Tbsp vinegar
1/3 cup water
2/3 cup minus 1 Tbsp sugar
4 cloves garlic, minced.

1. Wash eggplants well and slice into thin rounds, about 1/4 inch thick.
2. Place eggplant slices into a large bowl and salt well. Leave them there for 20 minutes to overnight to remove the bitter juices. Wash well and pat dry.
3. Heat a liberal amount of oil for frying in a skillet. Fry eggplant slices for 6-9 min on each side until brown/black crunchy, and thin, like chips
4. Mix well with remaining ing. The eggplant should break apart as you stir

I don't fry it for as long as the recipe dictates, just until it's crispy on both sides.

2 questions:
1-Do you peel the eggplants?
2-you wrote "2/3 cup minus 1 Tbsp vinegar" twice. I assume it's only once?

FranticFrummie

Sun, Jan 20 2019, 1:50 am

That sounds amazing. I'm always coming up with new recipes for eggplant dip. It's one of my favorite foods.

As long as it doesn't have mayo in it, I think you're safe for a week or two. (It would never last that long in my house. Very Happy

)

I made a yummy dip this Shabbos, and it was so easy.

Two medium eggplants, cut in half and roasted in the oven until the middles are soft.
Leftover Israeli salad.
1/4 cup of tahini.

Blend in a food processor or with a blending stick, skin and all. Adjust seasoning for more salt, pepper, garlic powder, etc. Add a splash of lemon juice if it's too thick.

↑ smile12345 ↓

Sun, Jan 20 2019, 8:15 am

shanie5 wrote:

2 questions:
1-Do you peel the eggplants?
2-you wrote "2/3 cup minus 1 Tbsp vinegar" twice. I assume it's only once?

1. No don't peel the eggplants, it will ruin the texture.
2. Measure 2/3 cup and then take off a Tbsp (doesn't have to be so exact, that's just what the recipe states).

↑ smile12345

Sun, Jan 20 2019, 8:16 am

FranticFrummie wrote:

Sounds yum, maybe will try that this week Smile

Did you blend the Israeli salad together with it? What was it made up of?