The summer season is almost over, and September is the best time to prepare preserves for the winter. Here you have the recipe for dried eggplants in oil. A precious and tasty preserve.
Easy and super delicious. Perfect to enjoy on pizza, crostini, for appetizers and buffets.
Once dried, the eggplants can be stored for several months in a cool and dry place.
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Summer
- Energy 366.32 (Kcal)
- Carbohydrates 12.31 (g) of which sugars 6.31 (g)
- Proteins 1.90 (g)
- Fat 33.72 (g) of which saturated 4.40 (g)of which unsaturated 27.61 (g)
- Fibers 5.76 (g)
- Sodium 657.56 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR DRIED EGGPLANTS IN OIL
- 2.2 lbs eggplants
- to taste salt
- to taste dried oregano
- A few cloves garlic
- to taste corn oil
- 2 cups water
- 2 cups white wine vinegar
- to taste chili pepper (fresh or dried)
Tools
- 1 Pan
PREPARATION OF DRIED EGGPLANTS
First of all, wash the eggplants, peel them, and cut them into thin slices lengthwise.
Place the eggplant slices on a tray, salt them on the surface, and then put them in the sun until they are well dried (it should take about a day). You can also use a dehydrator if you have one at home.
When they are well dry, prepare a solution of water and vinegar in a 1:1 ratio. Bring to a boil and dip the eggplants for 3/4 minutes.
Drain them, and place them to dry on a clean towel. It would be better to place them outdoors in the shade, but near a window or with a dehydrator for about 12 hours works fine too.
At this point, jar them, covering with oil and the aromas. Alternate layers of eggplants with oil, oregano, garlic slices, and chili pepper if you like. Make sure the jars are always well sterilized!
Adriana’s advice
Let them rest for at least 3 weeks before enjoying.
