Spicy Eggplants in Oil
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 9 hrs 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g auberine (s)
- 350 ml water
- 1 tablespoon salt
- 400 ml vinegar (white wine vinegar)
- 6 cloves garlic
- 1 red pepper
- 1 bunch parsley, smooth, large
- 300 ml olive oil
Print Recipe
Pin Recipe Instructions
- Peel the aubergines, quarter them lengthways and cut into thin slices. Transfer to a large bowl.
- Mix water, salt and vinegar (neutral, never spiced vinegar), pour over the aubergines and mix well. Weigh down eggplants with a plate so that they really are in the liquid. Leave to rest overnight, covered with a cloth.
- The next day, drain the aubergines very well and spread them out on clean kitchen towels. In summer, when the sun is shining intensely, let the aubergines dry for 3-4 hours in the midday heat. Otherwise, leave to dry for 1 hour on the kitchen towels in an oven heated to 60 degrees with circulating air.
- In the meantime, peel the garlic and cut into fine strips. Wash, pat dry and roughly chop the parsley.
- Mix the eggplant, garlic, peppers and parsley with 100 ml of olive oil. Pour into clean glasses. Pour in enough olive oil to cover the eggplants. Seal the jars and store in a cool place, not in the refrigerator.
- They last for 3-4 months.
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