These are the eggplants that my mom makes, they’re scrumptious.
Components
Eggplant, ½ kilo
Garlic, 2 massive cloves
Peppercorns, 1 tablespoon
Laurel, 3 leaves
Oil and alcohol vinegar, needed quantity
Coarse salt and floor chili, to style
Elaboration
– Wash and dry the eggplants.
– Minimize the ends and make 1 cm slices.
– Place them in layers on a colander, sprinkling them with coarse salt for ½ hour.
– Shake the slices nicely to take away the salt and place them in a pot.
– Cowl the eggplant slices with vinegar and boil them over medium warmth.
– When they’re barely tender, take away them and stack them on kitchen paper.
– Pack in sterilized glass jars.
– Between the layers, add chopped garlic, floor chili and peppercorns. On the edges, add the bay leaves.
– Add the oil till the eggplants are lined.
– Cowl the bottle.
– Watch for them to accept about three days earlier than consuming them.
