Drive away with green broad beans and ricotta
34 recipes
Eggplants in oil
ingredients
servings
10
Extra virgin olive oil
to taste
Coarse salt
to taste
Dried chillies
3 unit
Garlic
6 unit
Water
350 grams
Vinegar
450 grams
Aubergine
2000 grams
preserves from Italy
Eggplants in oil
Eggplants in oil
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The aubergines are a great way to enjoy the eggplant all year. Delicious served as an appetizer or as a side dish.
preparation
step 1
First peeled and peel the eggplants then cut into thick slices
step 2
Put the eggplant in a bowl overlapping the slices and adding to each coarse salt layer. Cover with a plate and put a weight on its surface.
step 3
After 2 hours raised the weight and stir the eggplant, cover again with the plate and with the weight so as to bring out all the water.
step 4
He spent the two hours, remove the water of vegetation and squeeze the eggplant
step 5
Boil water in a pot and vinegar. Dip eggplant in water and vinegar in 2 times and cook for 2 or 3 minutes. Then put the eggplant to dry on a clean towel and blot with paper towels
step 6
Let cool. Reduce the eggplant into strips. Cut garlic and pepper into pieces
step 7
In a sterilized jar resting a first layer of eggplant fillets, add the pepper and garlic
step 8
Cover with the oil and continue to add the eggplant, alternating with the same oil, hot pepper and garlic press as not to form bolle daria inside.
step 9
Finish off with a little bit of garlic, chilli and coat the eggplant with the oil to cover everything well.
step 10
Close the jars of pickled eggplant and preserved at least a week in the pantry before eating. After opening the can, keep cool.
step 11
Check the dellolio level must always completely cover the eggplant, aggiungetene dellaltro if necessary.
