Aubergines in olive oil (3)
Instructions
Take the boiled Eggplant and without seeds, wash, dry and Peel.
Cut them lengthwise and put them in salt with a weight on top for 2 hours.
At this point strizzatele well to remove excess liquid.
Boil in a pan of vinegar 100 cl, 100 cl of water and salt, bring to a boil and throw yourself through switch eggplants.
Cook a few minutes, then drain and let them cool.
Squeeze very strong and put in jars by adding garlic, chilli and parsley.
Cover of oil and wait a day before closing so that the oil is set.
Keep for a month.
Ingredients and dosing for 8 persons
- 2000 g of eggplant
- 100 cl of wine vinegar
- 8 cloves of garlic
- Olive oil
- Hot pepper
- Chopped parsley
- Salt