Aubergines in olive oil (4)
Instructions
Take the eggplant in the quantity needed, wash, peel them, cut them first into slices and then into thin lists.
Just Blanch them in a bowl containing equal parts water and white wine vinegar with a pinch of salt.
Pour into a capable colander and cover with a cloth to which you will put the weights.
Let drain for an entire night.
In glass vessels arranged in layers, eggplants after still wring your hands.
Sprinkle gradually each layer of garlic cut into thin slices, a sprinkle of oregano, shredded chilli, taking care that the contents of the vessels can compact, without gaps in between.
Complete oil filled almost to the brim.
You should add more oil after a few days, because the Eggplant will slowly absorbed him.
Sometimes, especially in the locality of silane, the fennel is used in place of oregano.
