Drive away with green broad beans and ricotta
preserves from Italy - Puglia
Aubergines in oil
Aubergines in oil
translated by Italian with
Among the traditional recipes of Puglia can not miss the Aubergines in oil! The preparation is simple: you will need only a little time but the result will be fantastic!
First, carefully wash all the utensils needed to make the preserves: jars, pots, colander, cutting board, knife, etc.
Wash the aubergines, rubbing them to remove any traces of soil.
Remove the peduncle with the attached calyx, peel them and cut them into slices about 7/8 mm thick (those who wish can still cut them into strips of the same thickness).
Put the eggplant slices in a colander, alternating with coarse salt.
In this way the aubergines are purged or are deprived of a good part of solanine (a particular potentially toxic alkaloid, inactivated with heat, often also responsible for the amarotic aftertaste of the aubergines).
To encourage the removal of solanine from aubergines, it is advisable to press them with a weight (eg bowl filled with water).
Allow the aubergines to drain for a few hours, preferably for one night.
The next day you can proceed with the preparation of the preserve. Rinse the aubergines thoroughly to remove as much salt as possible and squeeze them to remove the water.
Cook the aubergines in the vinegar for about 2-3 minutes, drain them well and leave them to dry on tea towels for at least 12 hours, seasoning with oregano, garlic and chilli, cut into pieces.
Meanwhile, prepare the glass jars with the respective screw caps. Put the jars in a large saucepan and fill with water. Bring to the fire and calculate at least 20 minutes from boiling.
Remove the jars from the boiling water and let them dry for a few minutes: they must not contain traces of water.
Place the aubergines in layers in the jars that, once filled, are kept upside down for 12 hours under the pressure of a weight to eliminate the water still present in the aubergines.
After this step the jars with aubergines are filled with vinegar which is replaced with extra virgin olive oil up to the rim of the container after two hours.
The jars are kept in a cool, dry and light-free place and can only be consumed after one month of preparation.