Pressed eggplant from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux by Paul Virant and Kate Leahy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Poyma on June 01, 2013

    Notes on end result: I really wanted to love this recipe. At the end if the process the eggplants still seem to have a raw quality that I find Im not especially drawn to. Notes on equipment/Process: I dont have the grape/apple press referred to in the book. But I do have a vintage gouda press. It isnt as precision, but seemed to do the job. I squoze the eggplant using my body weight.

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