Aubergines in olive oil (6)
Instructions
Thinly slice the eggplant, salt them in layers and place them on a network with a weight on top for 36 hours.
Scottatele in boiling water and vinegar for 2-3 minutes.
Drain and stendetele to dry on a tea towel for another 36 hours.
At this point, prepare the jars from 250 g proposed prepared ingredients of compositions by your imagination.
Sealed with a disc of greaseproof paper and close lid.
After a week, check the oil level, if low tucked.
Kept in the dark.
Ingredients and dosing for 6 persons
- 5000 g of small eggplant
- 400 cl of wine vinegar
- Sundried tomatoes
- Anchovies in olive oil
- Capers
- Seed oil
- Marjoram
- Garlic
- Hot pepper
- Laurel