Spicy eggplant is a delicious recipe: it will allow you to preserve these vegetables for the winter, but without too much effort and without cooking. Choose only quality ingredients, from vegetables to spices, from oil to vinegar. Don’t forget that this will guarantee a good result. The expected chili will add an explosive touch to this preparation to make it unforgettable.
The use of stove is necessary. In fact, this preparation involves the use of glass jars and to avert any risk, sterilization is necessary.
Boil them without lids for half an hour at least, blanch the caps as well, then let them air-dry in the open air.
Now turn off the gas and get to work.
Curious to find out how to proceed? Let’s get started!
For this recipe, you need:
- White wine vinegar, 2 l
- Salt, 200 g
- Seed oil, to taste
- Garlic, 6 cloves,
- Oregano, 1 tablespoon
- Hot peppers, 4
- Eggplants, 4 kg
Proceed by selecting 2 eggplants at a time: rinse, dry and trim them, then cut them into thin slices or small chunks.
Arrange them gradually in a large bowl, spread the vinegar, sprinkle with salt and proceed in this way until all the ingredients are finished: remember to cover each layer of vegetables entirely with vinegar. Arrange a weight (a plate on which to then place a pot filled with water) and let them drain for at least 12 hours.
Prepare them in the evening, the next day remove the vegetable liquid, squeeze the vegetables first between your hands, then with a potato masher, finally place them on a clean cloth.
Spread them out without overlapping and wait an hour before taking them back.
At the same time, peel the garlic and slice it, chop the chilies finely, combine everything in a soup plate, add the oregano and stir to blend the seasoning.
Arrange the eggplant in a bowl and season with the chopped aromatics. Stir everything together, then transfer a few vegetables at a time to the jars, pressing them down with the back of a spoon or your fingers, when you reach the neck of the container pour the oil to the brim to cover entirely.
Place in a cool, dry place, after an hour or so check the oil level and top up if necessary. Seal the jars and let them sit for a week before enjoying their full flavor.