Eggplants in oil
Eggplants in oil are a way to enjoy eggplants all year round! Among the many recipes with eggplant, such as stuffed eggplant or aubergines au gratin, those in oil have a special place in our list of favorite dishes! A preserve that can be prepared in different ways depending on the location and family traditions. Excellent to serve as an appetizer, to be accompanied with toasted bread croutons and a platter of delicious cold cuts and cheeses, also perfect to enrich the seasoning of a summer first course such as pasta with rocket pesto, eggplant in oil and stracciatella. We show you the steps to make the aubergines in oil, in our way, but always respecting the indications for proper preparation and conservation.
INGREDIENTS
Eggplants 1 KgWhite wine vinegar 400 gWater 400 gGarlic 2 ClovesExtra virgin olive oil to tasteFresh chili pepper 2Rosemary to taste
PREPARATION
To prepare the aubergines in oil, be sure to sanitize the jars as indicated at the bottom of the recipe and use new caps. Wash the aubergines well under running water, dry them, trim them, peel them to remove the peel and cut into sticks of 1 cm. Place the aubergines in a colander and sprinkle with a little salt, mix them with your hands. Let the eggplants rest with salt for about 15 minutes. Pour water into a pot and vinegar and bring to a boil. Squeeze the aubergines well, helping you with a cloth as needed. Then pour them into water and vinegar, blanch them for about 30 seconds and then add the chilli, garlic and rosemary. Cook another 30 seconds. Drain the aubergines on a clean cloth. Let it soak. Transfer the lukewarm aubergines into 2 glass jars of 500 ml. Spotlessly clean and dry. Completely cover the aubergines with extra virgin olive oil, taking care to leave a space of a finger from the edge. Close with the cap, tightening well. We recommend using new caps with intact gaskets. Transfer the jars with the eggplant to a pot with cold water (they must be covered to the cap) and bring to a boil. Boil the jars with the eggplants for about 20 minutes. Let cool in water at room temperature or directly in water. Check the vacuum of the jars. Check the formation of the vacuum: the cap must not click and in case of gaskets pulling them must remain firm. Store the aubergines in oil in a cool, dry place and away from direct sources of light. Once ready, monitor the jar for half a day to check if the oil level drops (it could be absorbed in part by the eggplants): in this case it is necessary to add more oil and proceed again with the boiling of the jar.
PRESERVATIONIf done correctly, preserves can last from 6 months to 1 year. To savor them at their best, we suggest consuming them after 2 months of preparation. Once opened, they can be kept in the fridge for no more than 7 days.
ADVICECooking in water and vinegar is important for the preservation of vegetables and aromas, but do not prolong cooking too much so as not to lose the right consistency of the eggplant.
Eggplants in oil are a way to enjoy eggplants all year round! Among the many recipes with eggplant, such as stuffed eggplant or aubergines au gratin, those in oil have a special place in our list of favorite dishes! A preserve that can be prepared in different ways depending on the location and family traditions. Excellent to serve as an appetizer, to be accompanied with toasted bread croutons and a platter of delicious cold cuts and cheeses, also perfect to enrich the seasoning of a summer first course such as pasta with rocket pesto, eggplant in oil and stracciatella. We show you the steps to make the aubergines in oil, in our way, but always respecting the indications for proper preparation and conservation.
INGREDIENTS
Eggplants 1 Kg
White wine vinegar 400 g
Water 400 g
Garlic 2 Cloves
Extra virgin olive oil to taste
Fresh chili pepper 2
Rosemary to taste
PREPARATION
To prepare the aubergines in oil, be sure to sanitize the jars as indicated at the bottom of the recipe and use new caps. Wash the aubergines well under running water, dry them, trim them, peel them to remove the peel and cut into sticks of 1 cm. Place the aubergines in a colander and sprinkle with a little salt, mix them with your hands. Let the eggplants rest with salt for about 15 minutes. Pour water into a pot and vinegar and bring to a boil. Squeeze the aubergines well, helping you with a cloth as needed. Then pour them into water and vinegar, blanch them for about 30 seconds and then add the chilli, garlic and rosemary. Cook another 30 seconds. Drain the aubergines on a clean cloth. Let it soak. Transfer the lukewarm aubergines into 2 glass jars of 500 ml. Spotlessly clean and dry. Completely cover the aubergines with extra virgin olive oil, taking care to leave a space of a finger from the edge. Close with the cap, tightening well. We recommend using new caps with intact gaskets. Transfer the jars with the eggplant to a pot with cold water (they must be covered to the cap) and bring to a boil. Boil the jars with the eggplants for about 20 minutes. Let cool in water at room temperature or directly in water. Check the vacuum of the jars. Check the formation of the vacuum: the cap must not click and in case of gaskets pulling them must remain firm. Store the aubergines in oil in a cool, dry place and away from direct sources of light. Once ready, monitor the jar for half a day to check if the oil level drops (it could be absorbed in part by the eggplants): in this case it is necessary to add more oil and proceed again with the boiling of the jar.
PRESERVATION
If done correctly, preserves can last from 6 months to 1 year. To savor them at their best, we suggest consuming them after 2 months of preparation. Once opened, they can be kept in the fridge for no more than 7 days.
ADVICE
Cooking in water and vinegar is important for the preservation of vegetables and aromas, but do not prolong cooking too much so as not to lose the right consistency of the eggplant.
No comments:
Post a Comment