Preserved eggplants

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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