Spicy eggplants in oil

Ingredients for 6 servings:

• 800 g eggplant(s)
• 350 ml water
• 1 tbsp salt
• 400 ml vinegar (white wine vinegar)
• 6 cloves garlic
• 1 pepper, red
• 1 bunch of flat-leaf parsley, large
• 300 ml olive oil

Instructions

Working time approx. 35 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 35 minutes

great starter, keeps for 3 – 4 months in a cool place

Peel the eggplants, quarter them lengthwise, and slice them thinly. Place them in a large bowl. Combine the water, salt, and vinegar (neutral, definitely not seasoned vinegar), pour it over the eggplants, and mix well. Weigh the eggplants down with a plate to ensure they are fully submerged in the liquid. Let them rest overnight, covered with a cloth. The next day, drain the eggplants thoroughly and spread them out on clean kitchen towels. In summer, when the sun is intense, let the eggplants dry in the midday heat for 3-4 hours. Otherwise, let them dry on the kitchen towels in a fan-assisted oven preheated to 60°C (140°F) for 1 hour. Meanwhile, peel the garlic and finely slice it. Wash the parsley, pat it dry, and roughly chop it. Mix the eggplants, garlic, chili peppers, and parsley with 100 ml of olive oil. Pour into clean jars. Add enough olive oil to cover the eggplants well. Close the jars and store in a cool place, but not in the refrigerator. They will keep for 3-4 months. Note from Chefkoch.de: Homemade herbal oils and vegetables pickled in oil pose health risks. BfR Communication No. 001/2016 of January 4, 2016. The production of vegetables pickled in oil, such as peppers, chilies, or eggplant, in private households is becoming increasingly popular. The same applies to the homemade production of oils flavored with garlic or fresh herbs. The German Federal Institute for Risk Assessment (BfR) was asked whether there could be a risk of food poisoning from Clostridium botulinum toxins in such home-made foods if they are produced in advance and stored in the household for some time. After analyzing the available data from the literature, the institute has concluded that the production processes in private households cannot ensure that the proliferation of Clostridium (C.) botulinum and the formation of botulinum toxin in the products are generally prevented. The BfR therefore advises against producing and storing home-grown products such as vegetables in oil or herbs in oil in private households. This applies particularly if the products are not sufficiently heated before consumption or used for cooking or frying, but are intended for preparing salads and other raw dishes.