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Eggplant in oil

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Ingredients for 1 servings:

  • 1 kg eggplant(s)
  • 500 ml vinegar (white wine vinegar)
  • Salt
  • 1 pinch of nutmeg, grated
  • 6 cloves
  • 1 tsp pepper, whole
  • ½ stalk(s) cinnamon
  • olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the eggplants, remove the stems, and cut into 1 cm thick slices, then into cubes. Cut these into cubes so they fit easily into screw-top jars. Bring white wine vinegar, salt, nutmeg, cloves, peppercorns, and cinnamon stick to a boil. Simmer the eggplant cubes in batches for 3 minutes, then remove with a slotted spoon and place in screw-top jars rinsed with a hot vinegar and salt solution (2 tablespoons of vinegar, 2 tablespoons of salt to 1 liter of boiling water). Divide the spices among the individual jars. Allow to cool. Pour enough olive oil over the vegetables to completely cover. Seal the jars. Store in a cool, dark, and dry place. Shelf life is 4-6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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