Ingredients
-
1 Kg Eggplantlon eggplant
-
to taste Extra virgin olive oil
-
few leaves Mintfresh
-
to taste Coarse salt
-
few cloves Garlic
-
Chili pepperred
-
1 l Vinegarwhite
-
1.5 l Water
Directions
Melanzane sott’olio are a delicious vegetable-based preserve that can be enjoyed all year round, especially during winter. They can be served with bread croutons, bringing delicious finger food to the table for aperitifs, but they are also ideal for enriching appetizers or as a side dish.
Like artichokes and zucchini, Melanzane sott’olio is a delicious vegetable-based preserve that can be enjoyed all year round, especially during the cold and long winter.
They can be served with bread croutons, bringing delicious finger food to the table for aperitifs, but they are also ideal for enriching appetizers or as a side dish for second courses of meat.
This recipe for Melanzane sott’olio is really easy to make at home: it will take 3 simple steps and the jars will be ready to be stored.
We suggest storing Melanzane sott’olio in a cool, dry place, away from heat sources, and waiting at least a month before consuming them.
After opening the jar, it is also preferable to store it in the refrigerator making sure that the eggplants are always covered by the oil.
Steps
|
1
Done
|
Peel the eggplants and cut them into strips, then place them in a bowl. Sprinkle them with coarse salt and let them rest for about 10 hours. |
|
2
Done
|
Next, deprive the eggplants of the water they will have released and squeeze them. Bring water and vinegar to a boil and cook the eggplants for a little more than 2 minutes. Let them cool and squeeze them again. |
|
3
Done
|
Prepare the ingredients to season them: garlic, oil, mint and chili. Sterilize the glass jars and arrange the eggplants inside them. Finally, add the extra virgin olive oil, chili pepper, garlic and mint. |
