Preserved PICKLED EGGPLANTS in Olive Oil: the authentic Italian recipe step by step! 🍆

published on 12 September, 2024 at 09:28
INGREDIENTS
1.1kg of eggplant
Coarse salt
600ml (2 1/2 cups) of white vinegar
950ml (4 cups) of water
Garlic
Chili peppers
Fresh mint
Extra virgin olive oil
METHOD
1. Peel the eggplant and cut them into strips, then place them in a bowl. Sprinkle them with coarse salt and set them asidefor about 10 hours.
2. Then remove the excess of water that they have released and transfer to the pot. Pour the white vinegar and water and bring to the boil. Cook the eggplant for just over 2 minutes. Let them cool and squeeze them again.
3. Fill the jars with the eggplant strips and then add the garlic, chili peppers, and fresh mint. Pour the olive oil into the jars and close with the lid.
 
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