Spicy eggplant sticks in oil are another version of eggplants I make to store in jars for the winter.
This recipe calls for skinless eggplants, and I must say I hadn’t made them in a long time, but in my house, these things are a hit.
If you don’t like spicy, you can obviously skip the chili, and as for parsley, you can opt for dried to avoid issues during preservation if kept in jars for a long time before consumption.
In this case, I used fresh parsley because we tasted them within a month.
Make sure to always use very clean and sterilized jars; you can recycle already used jars, but make sure to replace the lids.
The recipe is based on a small quantity, so you’ll adjust according to your needs.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
Let’s prepare this recipe together to enjoy during the winter, and let me know if you liked it!!!
Around 800 Kcal per jar
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 2 Hours
- Portions: one medium jar
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients to Make Spicy Eggplant Sticks in Oil
- 2 large eggplants
- 1 teaspoon of salt for preparation
- 2 cups white vinegar
- as needed sunflower or corn oil
- as needed spicy chili pepper
- as needed fresh or dried parsley
- 1 clove garlic
Preparation of Spicy Eggplant Sticks in Oil
First, trim the ends of the eggplants, peel them completely, then slice them to about a finger’s thickness, cut strips also about a finger’s thickness, and place them in a large bowl.
Cover them with white vinegar, add the teaspoon of salt, mix a little with your hands, cover them with a lid or a plate to keep the eggplants submerged in the vinegar.
Let the eggplants soak for 18-24 hours….
…then drain them using a colander and leave them for about 2 hours.
Now place the eggplants on a towel
….create a roll and squeeze them well to extract all the liquid.
Transfer them to a clean towel, trying to separate them a bit, and leave them in the air for at least 24 hours, or cover with a paper towel and put them on the balcony away from sunlight, so they dry even better.
After this time, season them with chopped garlic, fresh chopped parsley or dried parsley, and pieces of chili pepper, mix a bit, and then transfer to previously cleaned and sterilized glass jars.
