Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Salads & Dips
How long would you keep this eggplant dip for?



Post new topic   Reply to topic View latest: 24h 48h 72h

smile12345




 
 
    
 

Post 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!
Back to top

holylandgirl




 
 
    
 

Post Thu, Jan 17 2019, 2:12 pm
I keep that dip for at least a week. Don't see any reason why not
Back to top

Amarante




 
 
    
 

Post 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 :-).
Back to top

Iymnok




 
 
    
 

Post Thu, Jan 17 2019, 4:55 pm
Can I have the recipe?
Usually Dh eats the things I’m ready to toss.
Back to top

smile12345




 
 
    
 

Post 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.
Back to top

mamaleh




 
 
    
 

Post 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?
Back to top

shanie5




 
 
    
 

Post 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?
Back to top

FranticFrummie




 
 
    
 

Post 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.
Back to top

smile12345




 
 
    
 

Post 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).
Back to top

smile12345




 
 
    
 

Post Sun, Jan 20 2019, 8:16 am
FranticFrummie wrote:
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.


Sounds yum, maybe will try that this week Smile Did you blend the Israeli salad together with it? What was it made up of?
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Salads & Dips

Related Topics Replies Last Post
Allegria hotel Long Beach
by amother
2 Today at 5:38 pm View last post
Do babies keep spitting up after starting food?
by amother
2 Today at 12:02 am View last post
Pickle dip
by amother
14 Yesterday at 11:12 pm View last post
Tomato dip using grape tomatoes
by acemom
4 Yesterday at 8:39 pm View last post
Too long for band falls, such a thing?
by amother
7 Tue, Mar 26 2024, 6:40 pm View last post