32

share on

Oiled eggplants

ingredients

servings

12

Aubergine

3 unit

White vinegar

500 mL

Various seed oil

1 liter

Spicy chillies

10 grams

Oregano

1 teaspoon

Garlic

2 wedges

Iodized salt

to taste

preserves from Italy - Sicilia

Oiled eggplants

Oiled eggplants

vegan with nuts

ready in

48 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Oiled eggplants

The canned vegetables

Oiled eggplants step 1

step 1

1st day: Salty cut sliced ​​eggplant about 0.5 cm thick.

Oiled eggplants step 2

step 2

in a large bowl, lay them in layers, salting them with approx. 2 pinches for each slice

Oiled eggplants step 3

step 3

place a plate over and over the plate another bowl or pot, full of water, leave it for 24 hours

Oiled eggplants step 4

step 4

Day 2: At 24 o'clock, collapse and leave them in the colander

Oiled eggplants step 5

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

Oiled eggplants step 6

step 6

The vinegar: after 2 hours reset them in the bowl

Oiled eggplants step 7

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

Oiled eggplants step 8

step 8

Day 3: Seasoning and Preservation Take the glass jars for storage to be washed and rinse with boiling water

Oiled eggplants step 9

step 9

pour the eggplants, take a slice at a time and wring it, to remove the excess vinegar

Oiled eggplants step 10

step 10

whole or sliced, seasoned with garlic the oregano and chopped chili

Oiled eggplants step 11

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

Oiled eggplants step 12

step 12

store in a cool dry place and wait 8 days before using them

Loading pic