EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Eggplants in oil are a great compromise to be able to enjoy your favorite vegetables at any time.
They are also really useful and comfortable for unexpected guests or to close a meal not just plentiful.
Once placed in sterilized containers, you can keep them in the pantry, ready for last minute dinners.
AUBERGINES IN OIL
Ingredients for 4 people: 1 kg of eggplant – 1 litre of vinegar – three cloves of garlic – basil – extra virgin olive oil – salt – chili peppers
Wash and peel the eggplant. Cut into thin slices (a few millimeters thick).
Put them to macerate on a slightly inclined chopping board: add salt, pepper and leave so for 12 hours, until they lose their bitter liquid.
Bring the vinegar to a boil and dip in the eggplant. Cook for 2/3 minutes from when the vinegar will resume boiling.
Drain, put them on a large enough plate (you have to lay them out well, without overlapping), cover them with a towel and let them dry.
Put the eggplants in airtight jars (previously sterilized), forming layers and distributing between one layer and another a chopped basil, garlic and chili, until you get to a finger from the opening of the jar.
Cover them abundantly with oil, making sure that after 12 hours it did not drop (if necessary, add more). It is important that the oil perfectly covers the eggplant. Turn the jars upside down so that there is a depression in the cap to ensure that no contamination has occurred.
Close the jars tightly and put them in a cool and dark place for 3 months.
After two weeks, check that the oil level is adequate to cover all the eggplant and did not drop too much.
Enjoy your meal!
original recipe: https://www.ricettedellanonna.net/melanzane-sottolio/