Ingredients
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1 Kg Eggplant
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2 cloves Garlic
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1 Chili pepperfresh
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few leaves Marjoram
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1 pinch Oregano
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to taste Salt
Directions
The preparation period for pickled eggplant is from July to September, while consumption can begin after 40 days. These eggplants, rinsed and dried, are suitable for pizza, or as an appetizer seasoned with oil, pepper and fresh herbs, or as a base for recipes of your choice.
Steps
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1
Done
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Peel the eggplants and slice them. Plunge them into boiling salted water and blanch them quickly. Drain them and place them in one or more colanders, place a plate on top and a weight on it. Allow the eggplants to release their water for 12 hours. |
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2
Done
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Then spread them out on tea towels and cover them with more, pressing them dry with your hands. Arrange them in layers in earthenware or glass jars and on each layer scatter coarse salt, a few garlic fillets, some chile pepper pieces, marjoram leaves and a pinch of oregano. |
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3
Done
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Continue in this way until exhausted and finish with the salt. Place a saucer or disk of a size just smaller than the mouth of the jar and place a weight on it. |
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4
Done
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After a while you will see salt water appearing above the saucer, which should be removed. Once they are ready, the saucer and weight need to be repositioned after each withdrawal. |
