This way you will avoid food waste and create excellent ones canned aubergines, for you or as a gift.
With aubergines you can prepare many really tasty recipes and your homemade aubergines in oil can give an extra touch of taste to your dishes. For example, you can serve aubergines in oil both as an appetizer and as a side dish
Here is the complete recipe for preparing homemade aubergines in oil and the tricks to keep them.
To prepare the aubergines in oil you will need them:
2 kg of eggplant
2 liters of water
1 liter of extra virgin olive oil
½ liter of white wine vinegar
1 nice sprig of fresh parsley
Oregano and thyme to taste
1 chilli (if you love spicy)
1 clove of garlic (optional)
Coarse salt and fine salt
1) Wash the aubergines, peel them and cut them into slices about half a centimeter thick.
2) Arrange the aubergine slices in one or more colanders, cover them with coarse salt and with a clean towel. Top them with a weight, for example with a saucepan. This phase causes the aubergines to lose their vegetation water. Let them rest like this for at least 3 hours but you can also extend the rest up to a full day depending on the time you have available.
3) Rinse the eggplant well for remove the salt, dry them and then cut them into sticks.
4) Bring to a boil 2 liters of water and half a liter of vinegar. Cook the aubergines in boiling liquid for about 5 minutes. Then drain them, distribute them on trays or flat plates and let them cool. Season the aubergines with salt, oil and herbs in your city.
5) Only when the aubergines are cold can you start pouring them into glass jars. The recommendation is sterilize the glass jars in boiling water for 15 minutes.
6) When the jars are ready and dry, start filling them with the aubergines alternating them with the herbs in your city that you have chosen and fill the jars with olive oil so that it always completely buys the entire surface of the aubergines.
7) Let the aubergines rest like this without hermetically sealing them in jars for 12 hours. You will notice that in the meantime they will absorb some oil. So before closing the jars for good, top them up with more oil. It is very important that the oil covers the aubergines very well to ensure correct conservation. If you like them, you can also add garlic and chilli to the jars. We suggest that you fill the jars with oil practically almost to the brim.
8) At this point, all you have to do is close the jars tightly and let them rest in the pantry for a few weeks so that your aubergines in oil will flavor at their best. You will get about 2 or 3 cans of 500 gram aubergines in oil but you can use smaller jars, which are convenient to make sure you consume all the aubergines in oil in a short time after opening them.
To prepare homemade eggplants in oil with a different recipe you can follow this video step by step.
How to preserve aubergines in oil
Once your cans of aubergines in oil are ready and tightly closed, the ideal place to keep them is a cellar or a pantry that is cool enough and where in any case the humidity is not excessive.
The ideal is keep the aubergines in oil in a cool and dry place for 3 months before tasting them.
How to preserve aubergines in oil once opened? For the aubergines in oil that you have prepared and then opened to consume them, the same rules apply that we should respect for any type of glass preserves.
In this regard, we asked Maria Chiara Venturini, food technologist, what to do with the preserves once opened when the contents of the jar are not yet finished.
In particular, the expert recommends put the jars of preserves in the refrigerator after opening them and to consume them within a week. If you notice mold or strange smells in the jars of your homemade preserves or buy them, the advice is not to eat them and, in the case of self-production, to always try to always follow all the hygiene rules during preparation.
To find out more, watch our video.
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