Pickled Eggplants

What does it include?

Ingredients

• 2 kg of eggplants
• 1 liter of alcohol vinegar
• 1 liter of water
• 8 sliced ​​garlic cloves
• 1 cup oil (half olive, half sunflower)
• 1 tablespoon coarse salt
• 1 tablespoon peppercorns
• 1 tablespoon of ground chili
• 1 tablespoon oregano
• 3 bay leaves
• Optional: 1 teaspoon paprika
• Sterilized glass jars

How to prepare it step by step?

Preparation

1. Wash the eggplants and cut them into 1 cm thick slices or sticks.
2. Place the pieces in a colander with coarse salt and let them rest for 1 hour so that they lose bitterness.
3. Rinse and drain very well.
4. Heat the water with the vinegar in a large pot and bring to a strong boil.
5. Add the eggplant and cook 8–10 minutes until tender but firm.
6. Remove and let cool completely on a clean cloth.
7. In a bowl, mix the oil, garlic, oregano, ground chili, pepper and bay leaf.
8. Place layers of eggplant in the jars, alternating with spoonfuls of the marinade.
9. Press well to avoid air bubbles.
10. Fill with oil to the top of the jar and cover tightly.
11. Let it rest for 48 hours before consuming so that it takes on flavor.
12. Store in the refrigerator for up to 1 month.