Spicy eggplants in oil are a variation of the classic eggplants in oil, in a spicy version and in a different form.
This time I cut the eggplants into slices and then into not too thin sticks, put them under salt and then always boiled them with vinegar.
As for the chili pepper, you should buy it dry and cut it into pieces, otherwise buy fresh, cut into pieces and microwave for less than a minute, stirring occasionally. Once removed from the microwave, let them air dry, and as they cool, they will be dry.
This is because fresh chili tends to create mold in the jar, and thus the preserve would last less time.
Preserved in jars, they last up to a year, and once opened, they should be stored in the refrigerator, always covered with olive oil.
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If you’ve never tried making them, follow my recipe!!
Approx. 530 Kcal per 100g of product
- Difficulty: Easy
- Cost: Economical
- Rest time: 16 Hours
- Preparation time: 1 Hour
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make Spicy Eggplants in Oil
- 4 eggplants
- to taste salt
- to taste white wine vinegar
- 8 cloves garlic
- 2 chili peppers
- to taste dried oregano
- to taste sunflower oil
- to taste extra virgin olive oil
Preparation of Spicy Eggplants in Oil
To prepare my spicy eggplants in oil, start by washing and slicing the eggplants, then cut them into not too thin sticks and put them in a colander with a container underneath, layering eggplants and a sprinkle of salt until complete.
Place a plate with a weight on top for 4 hours.
After the time has elapsed, boil them in vinegar (in the ratio of 1 and ½ liters of vinegar to ½ liter of water) for about 2 minutes after boiling or a little more, until they appear translucent, drain well, and when cool, spread them on a cotton cloth for at least 12 hours (a cloth that can be bleached as they stain a lot).
Once dry, chop the garlic cloves and chili pepper, sprinkle with oregano, and then take the cloth by the four corners and mix them.
At this point, if we want to use some immediately, place them in a bowl and dress with extra virgin olive oil, and serve after they have been in the fridge for at least 1 hour.
Alternatively, we can preserve them in jars by adding a finger of extra virgin olive oil and the rest sunflower oil to cover the eggplants, sealing them well so they do not get air, and this way they can last for a year or more.
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