- Eggplant 2.5 kg
- Vinegar 9% 600 ml
- Salt 110 g
- 4 cloves of garlic
- Hot pepper 1 pc.
- Parsley 5 g
- Olive oil 150 ml
- Main ingredients: Eggplant, Pepper, Garlic, Greens
- Serving 10 Servings
- World CuisineItalian Cuisine
bowls, board, knife
Step 1.Cut eggplant into thin cubes. Chill hot pepper, garlic and parsley.
Step 2Put chopped eggplant in a container, sprinkle with salt and mix by hand until juice is released.
Step 3Add vinegar and put a load on the eggplant. Leave eggplant under load at room temperature for 24 hours.
Step 4Drain all the liquid and squeeze out any remaining liquid from the eggplant using a towel.
Step 5Add 100 ml of oil, hot pepper, garlic, parsley and mix well.
Step 6Put the eggplant in sterilized jars, with a stick or knife, release all the air and add oil so that the eggplant is completely covered with oil. Close the jars with lids and put in a dark cool place, after 2-3 weeks the eggplants are ready.
Enjoy your meal!