How to make tasty homemade pickled eggplant under oil

published on 15 May, 2018 at 17:30

Ingredients:

1 kg. eggplant

300 gr. of water

300 gr. of vinegar

Mint

salt

Garlic paste

Olive oil

Vegetable oil

Preparation: Peel and cut the eggplant. Then put them in a bowl with water, vinegar and salt. Let them rest for 3-4 hours, every 45 minutes mix with your hands. Then dry them well with a cloth. Cover for 10-15 minutes. In a jar alternate layers of mint, garlic and eggplant. When you reach the lid, pour a little olive oil and then fill it with vegetable oil. Leave to rest for 8 hours. If, after the necessary time, the oil has come out of the edges, remove some eggplant. You can taste them immediately or store them.

Credit: https://www.youtube.com/watch?v=hF_pnuU4_2Q

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