Pickled eggplants, easy to prepare and last for months. To use them in salads, as a garnish or with pasta, Paulina Cocina shows you how to make this delight.
What do we need?
- 3 large eggplants
- 2 liters of apple cider vinegar
- 1 liter of olive oil
- Mint or peppermint
- fresh oregano
- 3 bay leaves
- 2 cloves of garlic
Step by Step
- Wash the eggplant and cut it into slices one centimeter thick. Then cut those same slices into diagonal sticks. The idea is to be able to have canes that are more or less a centimeter wide.
- Place a cloth (clean, please) at the base of a colander and place a layer of eggplants. Salt them. Put another layer of eggplants and so on until finished.
- We cover with a plate, a Tupperware lid, whatever you want. Place a weight to ensure that the lid is pressing on the eggplants.
- Leave them like this all night. If you want to make them sooner you can, but at least let them lose liquid for a couple of hours.
- Remove the eggplants from the colander and dry well to remove as much moisture as possible. A good trick is to put it in a dry cloth and wring it without fear!
- In a pot we place the vinegar and the same amount of water (yes, they will have to use a large pot). Bring this mixture to a boil and cook the eggplant strips for 3 minutes. Not one more minute! Only 3 minutes.
- Remove from the heat, strain or remove with a slotted spoon and spread on a counter or platter until they cool.
- While we wait, are we going to have a coffee? No! Peel and finely chop the garlic and herbs. Not the laurel eh! It remains whole.
- Once the eggplant strips are cold: mix with the chopped herbs and adjust flavors.
- Place this mixture, using a spoon, in a sterilized airtight jar. If I explain how to do it in the microwave.
- Every time you add a layer of eggplants, add a layer of corn oil and mash with a stick or mortar to remove all the air.
- Fill the jar, crush it again with the mortar and pestle until all the air is removed, cover with oil and repeat.