Melanzane sott'olio (Aubergine in oil)


Total time: 6hr 30m
Preparation Time: 30m

Servings
For 1000 g


Nutritional Information

Contains 159 Kcal, 1g Protein, 4g Carbohydrates, 12g Fat


Ingredients

  • 1.5 kg aubergines,geschält, längs halbiert, in ca. 5 mm dicken scheiben
  • 1 tsp. salt
  • 1.5 litre white wine vinegar
  • 3 clove of garlic, cut into thin slices
  • 0.5 bunch peppermint, broken into pieces
  • 1 bunch basil, broken into pieces
  • 2 dl olive oil
  • Utensils
  • Für 3 Gläser von je ca. 5 dl

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Instructions

  • Mix together the aubergines and salt in a bowl, steep for approx. 6 hours, squeeze out the excess moisture.
  • Bring the vinegar to the boil, simmer the aubergines and garlic for approx. 4 mins., remove, pat dry with kitchen paper.
  • Layer the aubergines, garlic, mint and basil in the clean glasses, press down firmly. Pour the oil into the glasses to just below the rim, seal.
  • Haltbarkeit:

    kühl und dunkel ca. 2 Monate. Einmal geöffnet, das Glas im Kühlschrank aufbewahren, Auberginen rasch konsumieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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