Pickled Aubergines in Olive Oil
User Reviews
5
Pickled Aubergines in Olive Oil
Description
This recipe begins by slicing peeled aubergines into strips, which are salted and weighted to remove excess moisture over approximately 10 hours. After rinsing and drying, the aubergine strips are briefly cooked in a boiling mixture of white wine vinegar and water, then cooled.
The pickled aubergines are assembled in a jar alternating layers with sliced carrot, celery, garlic cloves, fresh basil leaves, and oregano. The jar is filled completely with extra virgin olive oil to cover all ingredients, enabling preservation and flavor melding over time. The combination creates a garlic-herb infused pickle with softened aubergines that have absorbed the vinegar tang and herbal aroma.
It is advised to wait at least one week before consuming to allow flavors to develop. The finished product can be served as a flavorful side dish, topping, or part of an antipasto spread, offering preserved vegetables with Mediterranean-inspired seasonings.
Ingredients
- 5 aubergine
- rock salt
- 500 ml white wine vinegar
- 2 carrot medium-sized
- 1 celery
- 15 basil leaves
- 4 garlic cloves
- oregano
- extra virgin olive oil
Instructions
- Wash and peel aubergines.
- Dry them well and cut them into strips.
- Then put them in a colander and sprinkle them with coarse salt.
- Cover with a flat plate and put an additional weight on its surface, this will serve to eliminate all the water present in the eggplant.
- Let them rest for about 10 hours. Every two hours you can remove excess water from the eggplant container.
- After 10 hours,with a clean cloth remove excess water. Pour the vinegar (500ml) and water (500ml) into a large pot and bring to the boil, and let the aubergines cook for about 3 minutes.
- Place the cooked aubergines on a plate covered with paper towels. Let them cool for about an hour or so.
- Meanwhile, cut the carrots, garlic and celery into rounds.
- In a jar, superimpose the aubergines with carrots, celery, garlic, basil and oregano. Complete the layers with enough olive oil to completely cover the aubergines. Continue until the jar will be full.I recommend waiting at least a week to eat the picked aubergine in oil, but if you can wait two weeks your eggplant will be even tastier.
User Reviews
Overall Rating
5
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