Pickled Aubergine Italian Style - Authentic Melanzane Sott'olio. скачать в хорошем качестве

Pickled Aubergine Italian Style - Authentic Melanzane Sott'olio.

Melanzane Sott’olio is a simple, homemade Italian dish of marinated eggplant preserved in olive oil. It’s packed with fresh garlic and spices, perfect for enjoying with bread, pasta, or meats. INGREDIENTS: 6 ½ lbs eggplant (about 3-4 large ones, refer to notes) Extra virgin olive oil (as needed) 6 cups of water 3 cups of white wine vinegar (or apple cider vinegar) 3-4 large garlic cloves (peeled and sliced) 3 fresh pepperoncino peppers (chopped) Peppercorns (as needed) Dried oregano (as needed) 3 tablespoons coarse salt METHOD: Prepare the eggplant Rinse the eggplants under cold water and dry them with a towel. Cut off the stem and the bottom part. Peel the eggplants and slice them into pieces about 1/4 to 1/2 inch thick. Stack a few slices together and cut them lengthwise into strips. Cook the eggplant Fill a large pot with water and vinegar, then add salt and bring it to a boil. Add the eggplant strips in small batches and let them cook for about 2 minutes, or until they’re tender but not too soft. Remove the eggplant Take out the cooked eggplant using a slotted spoon and place them in a strainer over a bowl to drain the excess liquid. Let them cool to room temperature. Pack the eggplant Layer the cooked eggplant in sterilized jars, adding peppercorns, peperoncino, oregano, and garlic between the layers. Pour olive oil into the jar until it's completely filled. Gently press down the vegetables with a spoon. Repeat until all jars are filled. Seal and rest the jars Let the jars sit for 20 minutes, then use a skewer to remove any air bubbles. Close the jars tightly and store them in a cool, dark place for at least a week before you can enjoy them. If you’d like to see the recipe with photos and print it, you can do it here: http://www.maricruzavalos.com/blog/it... Music: Retro #italianeggplants #italianrecipe #veganfood #pickledvegetables