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RECIPES

TRADITIONAL ITALIAN GRILLED EGGPLANT RECIPE

 

Ingredients:

  • 1,5 litres vinegar (white wine vinegar)
  • 3 wedges garlic
  • basil to taste
  • 2 kg eggplants (big and purple)
  • mint to taste
  • extra virgin olive oil to taste
  • salt to taste

 

Procedure:

Wash and dry the eggplants, take off the stem, slice them half a centimetre thick. Then, cut the slices in 1 cm stripes.

Put them in a bowl, make a layer of eggplant sprinkle with a layer of salt, place the eggplant in layers alternating with salt and pressing well to fill the bowl.

Leave them to purge for one night in the refrigerator, so that it comes out all the water of vegetation.

The next day, rinse the eggplant under running water to remove the bitter taste of the water vegetation.

Squeeze very well and leave to dry on a couple of towels for 30/40 minutes.

Meanwhile, put a large pot on the stove with vinegar, as it begins to simmer add the eggplant and leave on the heat for 4/5 minutes.

Drain, squeeze, lay them on a couple of towels and let them dry for two hours. At this point put the sterilized jars and caps in the pot, putting a cloth on the bottom of the pot and one of the jars so that they do not touch. Bring to a boil and leave on the heat for 30 minutes, after which let them dry thoroughly on a towel.

Meanwhile, slice garlic, basil and mint. Put the bottom of each jar a few cloves of garlic, mint, basil and extra virgin olive oil, potted eggplants pushing very well.

Keep it up by layering the eggplant, a few cloves of garlic and herbs to fill the jar.

Fill the jar up to a couple of inches from the edge, pressed well. Tightly close the jars of pickled eggplant with the cap and let stand overnight in a cool place, then the next day, if necessary, add new olive oil (if the level had sunk so low as to make the re-emergence eggplants), capped well and kept the jars in a dark, cool and dry place.

Bottegaio’s tips:

  • To enjoy the best eggplant in oil wait at least a month before eating. After a few days check to see if you need to add more olive oil.
  • The eggplant in oil can be kept for one year. Once opened, store the jars in the refrigerator taking care to cover the eggplant with olive oil.