This new recipe for raw eggplants in oil with garlic and wild fennel from Puglia is the first time I’ve tried it. It’s special, and the aroma of wild fennel is something delicate that is noticeable and doesn’t clash with the taste of the eggplants… Great to use as a side dish.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 eggplants (medium size)
- 2 cloves garlic
- 2 cups vinegar vinegar
- to taste extra virgin olive oil
- to taste salt
- to taste wild fennel (preferably from Puglia)
Tools
- Peeler
- Cutting Board
- Jars
Steps
Peel the eggplants with a peeler or a knife and slice them on a cutting board to a width of about 1/4 inch.
Place the sliced eggplants in layers in a bowl and sprinkle salt over each layer.
Cover the eggplants with a plate and place something heavy on top to press them. Let rest for two hours.
Shake the eggplants and place them in a bowl. Pour vinegar over them and press as before. Leave the eggplants under the vinegar for three hours.
Squeeze the eggplants with your hands a little at a time and place them in a bowl.
Pour oil on the bottom of sterile jars, add a sprig of wild fennel and a piece of garlic. Fill the jars halfway with eggplants, then pour more oil and add more fennel, etc., until full.
Store the jars in a pantry, and they can be enjoyed after at least three months.
Raw eggplants in oil with garlic and wild fennel from Puglia could be a gift idea that will surely be appreciated.
Raw Eggplants in Oil with Garlic and Wild Fennel from Puglia
Do not add wild fennel on top at the end, as my husband advised against it because it might cause mold. It’s crucial that the eggplants and items in oil, in general, are well covered with oil. Press in the jars so that they are well filled but not too much to avoid the formation of botulinum. The sterilization of the jars is important; use new or boiling water-washed jars.
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FAQ (Questions and Answers)
How to avoid the formation of botulinum in items in oil?
It’s crucial that the eggplants and items in oil, in general, are well covered with oil. Press in the jars so that they are well filled but not too much to avoid the formation of botulinum.
How long until the raw eggplants in oil can be eaten?
Store jars of raw eggplants in oil in the pantry; they can be enjoyed after at least three months.
