Eggplants in oil
preserves from Italy - Sicilia
Oiled eggplants
Oiled eggplants
ready in
48 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The canned vegetables
preparation
step 1
1st day: Salty cut sliced eggplant about 0.5 cm thick.
step 2
in a large bowl, lay them in layers, salting them with approx. 2 pinches for each slice
step 3
place a plate over and over the plate another bowl or pot, full of water, leave it for 24 hours
step 4
Day 2: At 24 o'clock, collapse and leave them in the colander
step 5
place a plate on top and over, put a bowl or pot full of water for 2 hours to keep them dry from the salt
step 6
The vinegar: after 2 hours reset them in the bowl
step 7
cover them with vinegar, put the dish over and over again the bowl or pot full of water so leave it for another 24 hours
step 8
Day 3: Seasoning and Preservation Take the glass jars for storage to be washed and rinse with boiling water
step 9
pour the eggplants, take a slice at a time and wring it, to remove the excess vinegar
step 10
whole or sliced, seasoned with garlic the oregano and chopped chili
step 11
place them in the jars and pour the oil a little at a time by pressing them with your fingers until you fill the jar
step 12
store in a cool dry place and wait 8 days before using them