Recipe

Eggplants In Oil Recipe


Eggplants In Oil Recipe Deliciousnyc / All my dishes
2 years ago
something to do if you've overgrown eggplants or if you want a nice addition to antipasto or on a sandwich of mortadella and provolone....yum!
Prep:90m Cook:30m Servings:12

Deliciousny

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Ingredients
  • 1.5 to 2 pounds eggplant
  • 1/2 quart of red wine vinegar
  • 1/2 quart water
  • handful of fresh parsely
  • 2-3 garlic cloves
  • 2 small hot peppers
  • salt
  • olive oil

Directions
  1. slice eggplant into 1/2 inch rounds and layer in a wide colander that is set over a bowl
  2. salt each layer generously as you add them
  3. then weight the top with a plate and 2 cans of tomatoes
  4. let sit for at least an hour until the liquid has drained as much as possible
  5. then remove from colander and layer between two clean dishtowels
  6. press down to let out more liquid as much as you can
  7. then slice rounds into long pieces about 1/2 thick
  8. add vinegar and water to a pot and bring to a boil
  9. drop in bunches of eggplant and let simmer 2-3 minutes before removing to another clean towel
  10. continue in batches until all the eggplant has bathed in the vinegar solution
  11. then roll up the dishtowel and place back in your colander and weight again with the plate and cans while you prepare the rest of the marinade
  12. chop finely together into a paste the garlic, parsley and hot peppers
  13. then gather some clean glass jars and olive oil
  14. layer each jar with eggplant, garlic paste, and cover in oil
  15. run a sharp knife around sides of jar to releases air bubbles
  16. tap jar on counter a little before closing tight
  17. then let sit for 2 weeks before eating
  18. check jars every 2-3 days to make sure oil is topped off
  19. ill post a photo once mine marinate thier two weeks..... :)

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