Discover how to make tasty aubergines in oil, simply and quickly, using vinegar, white wine, red onions and black pepper
- 3 Kg Long aubergines
- 800 g White wine vinegar
- 800 g White wine
- 2 pcs Red onions
- 20 g Black peppercorns
- 6 pcs Bay leaves
- 4 pcs Lemons
- Chili pepper
- Wild fennel (optional)
- Extra virgin olive oil
- Coarse salt
For the recipe of aubergines in oil, clean the eggplant and wash them, peel them in alternate strips, cut them into slices 6-7 mm thick and put them in layers in a bowl, salting each layer with coarse salt.
Place a weight on the washers and allow them to drain for 2 hours. Drain and rinse them thoroughly, squeeze them and place them on a clean cloth that will absorb the water left in the aubergines. Leave them for about 15 '.
Cook them for 2 minutes from the boil, drain them very well, spread them on another clean cloth or on kitchen paper and leave to cool. potted eggplants in sterilized jars 250 ml or 500 ml, placing them in layers; put between the various layers basil, thyme, if you want fennel, slices of garlic and also a bit of chili pepper spicy. Fill the jars up to 2-3 cm from the edge, cover them with oil until you get past the last eggplant slice. Allow the jars to settle for 10 ', so that the oil falls between the layers of eggplant. If necessary, top up the oil: it is important that the aubergines are perfectly covered and that the oil reaches about 1.5 cm below the edge.
Close the jars and sterilize them, boiling them for 15-30 ′ (depending on the size). Then let them cool and check the tightness of the covers, checking that there is a depression in the center.
Let the aubergines flavor for about 1 month before eating them. They are kept for up to 6 months. Once opened, they remain in the fridge for about ten days.