Preserved eggplants
Suggested material offered in store
Ingredients
6 large eggplants (seedless)
1/3 cup Italian parsley
2 tbs dried oregano
1 tbs mint
2 cloves of garlic
3 chili peppers, chopped (pepperoncino)
6 cups white vinegar
3 cups water
Salt
Stefano's olive oil
Preparation
Peel the eggplants and cut into coarse julienne with The Japanese.
Place them in a stainless steel 10 liters bowl with the water, vinegar and 3 tbs of salt.
Let stand in this liquid for 24 hours. Place a dish over the mixture to keep the eggplants fully immersed.
Strain and place under a press for 12 hours if you are using a colander.
If using the torchietto, you can press the eggplants without the 12 hour wait.
Pat dry with a dish towel.
In a stainlesssteel 10 litres bowl, season the eggplants by adding the parsley, the mint, the oregano and the minced garlic.*
Add olive oil and toss.
Wash the jars in the dish-washer and sterilize the lids.
Make sure the jars and lids are at room temperature.
Pour a layer of olive oil at the base of the jar.
Add the eggplant strips and a few pieces of chili.*
Move the eggplant strips around with a bubble popper or a fork to eliminate any existing air bubbles.
Fill until you have reached the jar’s neck.
Add olive oil and let stand for 10-12 hours without a lid.
Add more olive oil if needed (the eggplants will absorb oil).
Screw on the lid and keep at romm temperature.
* Preparation of garlic and chili:
Bring to a boil 1/4 cup of white vinegar with 1/4 cup of water and 1 tsp of salt into a pot.
Add the whole garlic and whole pepperoncino and boil for 1 minute.
Drain and pat dry on a dishcloth. Slice your garlic and cut pepperoncino in small pieces.
Makes 2-3 portions of 500ml.
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