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Eggplants in oil

ingredients

servings

10

Extra virgin olive oil

to taste

Oregano

to taste

Chili pepper

to taste

Iodized salt

to taste

Garlic

9 wedges

White vinegar

700 grams

Water

700 grams

Aubergine

1000 grams

preserves from Italy

Eggplants in oil

Eggplants in oil

vegan

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplants in oil

Perfect as an appetizer with toast type bruschetta, with cheeses and salami, or croutons.

Eggplants in oil step 1

step 1

Wash the aubergines and cut them to julienne. In a large pot, bring the water with vinegar to the boil.

Eggplants in oil step 2

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.

Eggplants in oil step 3

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.

Eggplants in oil step 4

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.

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