Aubergines in olive oil (5)
Instructions
Clean and slice the aubergines.
Let them soak for 15 minutes in water with a little salt and lemon juice.
Boil 100 cl of water along with combining vinegar 1 1 tablespoon low salt.
Add the Eggplant and cook al dente.
Drain, put them on a cloth press down with another to absorb the water and raffreddatele.
Put them in the pots with herbs and spices and cover them with olive oil, adding until they stop to absorb it.
Seal the jars and eaten after 2 months.
Ingredients and dosing for 4 persons
- 1000 g of mature long seedless eggplants
- Apple cider vinegar
- 2 leaves of laurel
- 1 chopped garlic and parsley
- Fennel seeds
- White pepper in grains
- Little of salt
- Little of lemon juice
- Olive oil extra virgin