Drive away with green broad beans and ricotta
preserves from Italy
Eggplants in oil
Eggplants in oil
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Perfect as an appetizer with toast type bruschetta, with cheeses and salami, or croutons.
preparation
step 1
Wash the aubergines and cut them to julienne. In a large pot, bring the water with vinegar to the boil.
step 2
Just bubbles add 3 cloves of garlic and eggplants one at a time and leave to cook for about 2 minutes. Drain well and lay them on a clean cloth and allow to dry.
step 3
Fill the jars with eggplants, pinch of salt, chili pepper, chopped garlic, oregano until filling them, press them and then add the egg oil to cover the eggplants.
step 4
Lightly tap the jar with the cap and leave for a night the next day if you need to add more oil. Close them well and then sterilize them.