Delicious and perfect all year round, the eggplant in olive oil can also be easily made at home without too much difficulty. Today I want to propose all the recipes to create delicious eggplant in oil, to keep for many months and can be enjoyed as a side dish or as an appetizer for your lunches and dinners.
A nice pot of vegetables can also become a welcome thought for Christmas for friends and relatives. For the first recipe, tasty and a little 'hot, you will need: 4kg of not too large eggplant 1 liter of white vinegar salt olive oil garlic, oregano, hot pepper Cut the eggplant slices with salt and place in rest covered by a weight for at least 12 hours, the time spent in a pan put the vinegar and water twice.
Bring to a boil and dip the eggplant, and once cooked, squeeze well and put them in glass jars, which you have sterilized. Do not forget to add layers also garlic, oregano and pepper. Cover with oil: will be ready after about two weeks. For the second recipe you will need: 1 small eggplant and a half kilograms, and boiled 3 tablespoons salt 1 head of garlic 3 tablespoons salted capers dried thyme, 6 dl oil.
Follow the first step of the recipe above, but instead of boiling water and salt eggplant, grilled with garlic you. Place in sterilized jars along with thyme, now you heat the oil up to 80 ° and cover the eggplant.
A nice pot of vegetables can also become a welcome thought for Christmas for friends and relatives. For the first recipe, tasty and a little 'hot, you will need: 4kg of not too large eggplant 1 liter of white vinegar salt olive oil garlic, oregano, hot pepper Cut the eggplant slices with salt and place in rest covered by a weight for at least 12 hours, the time spent in a pan put the vinegar and water twice.
Bring to a boil and dip the eggplant, and once cooked, squeeze well and put them in glass jars, which you have sterilized. Do not forget to add layers also garlic, oregano and pepper. Cover with oil: will be ready after about two weeks. For the second recipe you will need: 1 small eggplant and a half kilograms, and boiled 3 tablespoons salt 1 head of garlic 3 tablespoons salted capers dried thyme, 6 dl oil.
Follow the first step of the recipe above, but instead of boiling water and salt eggplant, grilled with garlic you. Place in sterilized jars along with thyme, now you heat the oil up to 80 ° and cover the eggplant.
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