Eggplant appetizer without cooking, easy, lasts 7 days

The eggplant appetizer, which cooks in salt, with a delicious stew, lasts up to 7 days in the refrigerator, immersed in olive oil

EGGPLANT APPETIZER

By Cris Muratori and Manu Boffino, from Bake and gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. An aubergine appetizer in which the aubergines are cooked in salt: simple and easy to prepare.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free and very practical and save money.
• Build your online meal menu HERE, it’s practical and SAVE at the supermarket.
• PORTION: 2, SEE RECIPE FOR 4, 6 OR 8 PEOPLE, CLICK HERE.
• TIME LAPSE: 00:00
• PREP TIME: 00:45 + time to “weep” the aubergines in salt + cooling time
• TOOLS: 1 chopping board, 1 peeler, 2 bowls, 1 colander or stainless steel strainer, 1 frying pan, 1 kettle.
• EQUIPMENT: conventional

WATCH HOW TO PREPARE A DELICIOUS PANNELLO CAPONATA, TASTE HERE ON THE LAND.

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Ingredients: click HERE TO SEE THE SHOPPING LIST

Ingredients for the aubergines:

• 1 Japanese eggplant, peeled and cut into thin strips
• 50 g of salt – or enough to cover the aubergines
• 1 clove of garlic, coarsely chopped
• ¼ onion thinly sliced
• 1 tablespoon of chopped capers (dessert).
• pitted green olives, sliced
• dark raisins – optional
• light raisins – optional
• ⅔ tablespoon light soy sauce
• 2/3 tablespoons vinegar, more if needed
• 1 bay leaf
• dried oregano or dried herbs to taste
• salt to taste, for seasoning
• brown sugar (a pinch to taste)

Finish:

• extra virgin olive oil – just enough to coat the aubergine appetizer

Go with:

• Italian bread or other bread of your choice – or toast (optional)

PREPARATION:

• Start by putting the aubergines to “cry” (see preparation).
• Set aside other utensils and ingredients for the recipe.
• Peel the onion and cut it into thin slices
• Peel the garlic and chop it coarsely.
• Pit the green olives and cut them into slices.

PREPARATION:

Aubergines: Weeping or Baking in Salt (do this step before starting the pre-preparation):

1. In a bowl, add enough water to cover the sliced ​​aubergines.
2. Peel the aubergines with a potato peeler and cut them into slices lengthwise.
3. Then cut the slices into thin strips.
4. Keep placing the strips in the bowl with the water until the cut is finished.
5. Drain the cut aubergines and whip the brine.
6. In a stainless steel colander, arrange a layer of aubergines and sprinkle it with plenty of salt, a lot.
7. Spread another layer of aubergines and add more salt and so on until the whole aubergine is covered in salt.
8. Put a weight on top, it can be 1 plate or a tray.
9. Place the colander over a bowl and let it “cry” for about 8 hours.
10. After this time, start the pre-preparation (step 2).

Aubergine appetizer:

1. Wash the aubergines very well and drain them.
2. Wash it again until all the salt is removed.
3. Squeeze well with a clean cloth to remove excess water and set aside in the bowl.
4. Put the olive oil in a pan and sauté the onion and garlic until they become transparent.
5. Add the other ingredients (capers, olives, raisins – optional, oregano and bay leaves) and brown over medium heat for a few minutes.
6. Drizzle with the vinegar and stir to evaporate.
7. Add the light shoyu sauce and a pinch of sugar.
8. Remove the stew from the heat and place it in the bowl over the aubergines – it is not necessary to brown them – and mix well.
9. Let cool.
10. Meanwhile, boil the water and sterilize the pot(s) and lid(s).

FINISHING AND ASSEMBLY:

1. Arrange the cold aubergine starter in a previously sterilized glass(s) and cover with olive oil.
2. Use a toothpick or chopsticks to get the oil down to the bottom — don’t leave anything out of the oil, or it could go mouldy.
3. Cover the glasses and take them to the refrigerator.
4. It can be eaten the next day, but tastes best when served a few days later.
5. Always leave covered with olive oil to preserve its conservation, in this way the approximate shelf life is 7 days in the refrigerator.
6. Serve the eggplant appetizer as an appetizer or as a snack, accompanied by slices of bread or rusks.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.