Cluster eggplants are a variety characterized by their small size, not growing more than 4 inches. They are perfect for preservation in oil. It’s a very simple method, just follow a few rules.
- Difficulty: Easy
- Cost: Economic
- Rest time: 30 Days
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs cluster eggplants
- 2 oz coarse salt
- 1 cup white wine vinegar
- 1.06 cup water
- to taste oregano
- to taste garlic
- to taste black peppercorns
- extra virgin olive oil
Steps
Wash the eggplants well and let them dry, remove the stem and cut them in half lengthwise. Put them in a container and sprinkle with salt without overdoing it, layering them and occasionally sprinkling coarse salt.
Place a plate on top to cover everything and add a weight. I used a 2-liter jug filled with water. Let them rest for 24 hours so they release their vegetable water. At this point, remove them from the bowl and gently squeeze them, place them on a clean cloth and let them dry for at least half a day. Once they have released their water, boil them in water and vinegar for four minutes, gently squeeze them while waiting for the water and vinegar to start simmering. Immerse the eggplants in the saucepan and wait for 4 minutes, then drain and let them cool overnight.
Now, after sterilizing the jars, start seasoning the eggplants. Put a layer in the jar and season with oregano, peppercorns, and sliced garlic. Continue like this until everything is used up. Leave some space at the top to cover with extra virgin olive oil at the end. Seal the jars and store them in a cool, dark place for at least a month before tasting.
