Pickled eggplant with garlic: waiting maximizes the flavor

Very practical: prepare these pickled aubergines with garlic up to 7 days in advance and you will get maximum flavor

Prepare a delicious aubergine preserve with garlic, peppers and spices in advance. Perfect for salads, appetizers and side dishes

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:55 + minimum 24 hours rest in the fridge

Interval: 00:00

TOOLS

1 cutting board(s), 1 pan(es), 1 colander, 1 bowl(s), 1 glass jar(s) with lid (or more), 1 tongs (or spatula)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients PRESERVED AUBERGINES WITH GARLIC

– 1 medium aubergine(s), cut into thin strips

– 1 teaspoon(s) of salt for soaking the aubergines + a little for seasoning

– 2 cloves of garlic, sliced

– 1 unit(s) of laurel

– 1/2 unit of red pepper, removed from the white parts and seeds, cut into thin strips (or yellow pepper)

– 1/2 unit of green pepper, removed from the white parts and seeds, cut into thin strips

– 1/4 medium onion(s), cut into thin crescents (or red onion)

– 1/4 cup(s) white wine vinegar (or apple cider vinegar)

– 1/2 cup(s) extra virgin olive oil + a little extra if needed

– 1/2 teaspoon freshly ground black peppercorns ^ab

– 1/2 teaspoon(s) of dried oregano ^THE

– 1/2 teaspoon chilli flakes (optional) ^THE

– 1/2 teaspoon coriander seeds (optional) ^ab

– 2 teaspoons pitted black olives, sliced ​​(optional) (or pitted green olives)

– 2 tablespoons of brown sugar

– 2 cloves ^THE

– basil to taste (optional) (or thyme)

PREPARATION:

1. Separate the recipe ingredients and utensils. Be careful when planning the execution, because the preserve needs to rest in the refrigerator for at least 24 hours before consumption, and it is even better if you wait 7 days.
2. Wash and dry the aubergines, peppers and onion. Start by preparing the aubergines (see preparation).
3. Cut the remaining vegetables into even strips to ensure even cooking.
4. Peel and finely slice the garlic clove.
5. Wash and dry the fresh herbs well (optional). If you prefer, use them whole to assemble the preserve.
6. Wash glass jars and lids well. Boil the jar(s) for 10 minutes, remove with tongs and leave to dry in a clean place.

PREPARATION:

Aubergines: slice and soak

1. Cut the aubergines into thin, even strips.
2. Mix the aubergines with salt and let them rest in a bowl full of water for 15 minutes.
3. Return to pre-preparation. – point 3.

Vegetable sauté

1. Drain and wash the aubergines to remove excess salt.
2. Heat half the extra virgin olive oil in a pan.
3. Saute the onion and peppers for about 3 minutes, until soft.
4. Add the aubergines, garlic cloves and bay leaves. Brown for another 5 minutes.
5. Add the vinegar, the remaining extra virgin olive oil, the oregano, the black pepper and the chili pepper (optional). Cook for another 3 minutes.
6. Add brown sugar, coriander seeds and cloves (optional). Mix well and adjust seasonings as needed.
7. Turn off the heat and let the stew cool.

Assembly in the pot + rest:

1. Transfer the vegetables to the sterilized jars a little at a time, pressing lightly on each layer to eliminate air bubbles.
2. Add fresh herbs (optional): insert basil leaves or thyme sprigs between the layers as you fill the jar, decorating and flavoring the preserve.
3. Carnations and blonde:
   • If you prefer a more delicate flavour, remove the cloves and bay leaves before assembling the jars.
   • For more intense flavours, leave the cloves and bay leaves in the jars, together with the vegetables.
4. After assembling the vegetables and herbs, pour in the extra virgin olive oil until the ingredients are completely covered. Close the pot tightly.
5. Store in the refrigerator for at least 24 hours before consuming to enhance the flavors. The preserve acquires more flavor after 7 days.

FINALIZATION AND ASSEMBLY:

1. Serve pickled aubergines with garlic as an accompaniment to croutons, bread or cured meats. It can be used in salads or as a filling for sandwiches.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. b) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

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.