How to prepare excellent eggplant in olive oil
published on 10 May, 2018 at 18:31
Ingredients:
1 kg eggplant
Coarse salt
Vinegar (about 1 liter)
Garlic (to taste)
Chilli pepper (to taste)
Parsley (to taste)
Olive oil (to taste)
Directions:
After having peeled and cut the eggplants, place them in a bowl forming layers of eggplants and coarse salt. To make sure that they lose all the water, put a basin full of water on the eggplants. After 24 hours, boil the eggplants with vinegar (about 1 liter) and a glass of water. Then put them in a colander and mix with garlic, hot pepper, olive oil and parsley. Fill the sterilized jars and cover the eggplants with oil. After about two months they will be ready to be eaten.
Video: https://www.youtube.com/watch?v=qn_ENHRtEYw
1 kg eggplant
Coarse salt
Vinegar (about 1 liter)
Garlic (to taste)
Chilli pepper (to taste)
Parsley (to taste)
Olive oil (to taste)
Directions:
After having peeled and cut the eggplants, place them in a bowl forming layers of eggplants and coarse salt. To make sure that they lose all the water, put a basin full of water on the eggplants. After 24 hours, boil the eggplants with vinegar (about 1 liter) and a glass of water. Then put them in a colander and mix with garlic, hot pepper, olive oil and parsley. Fill the sterilized jars and cover the eggplants with oil. After about two months they will be ready to be eaten.
Video: https://www.youtube.com/watch?v=qn_ENHRtEYw
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