EGGPLANT PRESERVED IN OIL

Number of servings : Prep time: Cooking time: Type of meal : | Condiments | Condiments Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Condiments | Condiments

Special diet :

Ingredients

Equipment:    4 x 375-ml (12-oz.) glass jars

3 1/2 kg    eggplant    8 lb.
As needed     coarse salt   
180 ml    white wine vinegar     3/4 cup
4     garlic cloves, peeled    4
30 ml    oregano    2 tbsp.
2    hot peppers, quartered           
60 g    capers    2 oz.
120 g    black olives,     4 oz.    pitted and chopped
250 ml    extra-virgin olive oil    1 cup
250 ml    peanut oil    1 cup

Directions

Slice unpeeled eggplants into rounds. Place on a damp tea towel. Salt the slices and let them “sweat” for 12 hours to remove bitterness.

Rinse the slices well and pat dry carefully.

Fill a large saucepan with water, add vinegar, bring to a boil and blanch eggplant slices for 2 minutes.

Drain slices and dry well with paper towels.

Rinse jars in boiling water and dry well.

Place eggplant in the jars, sprinkling oregano, hot peppers, capers and black olives between the slices.

Place 1 clove of peeled garlic at the top of each jar.

Mix the two oils together and pour into the jars, making sure all ingredients are completely covered.

Seal the jars airtight.

One week later, remove the garlic cloves.

Wait one month before eating the preserved eggplant.

NOTE
During the first week, watch the oil level in the jars carefully. Preserves must remain completely covered all the time.

Nutritional information:

EGGPLANT PRESERVED IN OIL
EGGPLANT PRESERVED IN OIL