EGGPLANT PRESERVED IN OIL
Number of servings : Prep time: Cooking time: Type of meal : | Condiments | Condiments Special diet : Ingredients
Number of servings :
Type of meal : | Condiments | Condiments
Special diet :
Equipment: 4 x 375-ml (12-oz.) glass jars
3 1/2 kg eggplant 8 lb.
As needed coarse salt
180 ml white wine vinegar 3/4 cup
4 garlic cloves, peeled 4
30 ml oregano 2 tbsp.
2 hot peppers, quartered
60 g capers 2 oz.
120 g black olives, 4 oz. pitted and chopped
250 ml extra-virgin olive oil 1 cup
250 ml peanut oil 1 cup
Slice unpeeled eggplants into rounds. Place on a damp tea towel. Salt the slices and let them “sweat” for 12 hours to remove bitterness.
Rinse the slices well and pat dry carefully.
Fill a large saucepan with water, add vinegar, bring to a boil and blanch eggplant slices for 2 minutes.
Drain slices and dry well with paper towels.
Rinse jars in boiling water and dry well.
Place eggplant in the jars, sprinkling oregano, hot peppers, capers and black olives between the slices.
Place 1 clove of peeled garlic at the top of each jar.
Mix the two oils together and pour into the jars, making sure all ingredients are completely covered.
Seal the jars airtight.
One week later, remove the garlic cloves.
Wait one month before eating the preserved eggplant.
During the first week, watch the oil level in the jars carefully. Preserves must remain completely covered all the time.