Melanzane sott'olio - pickled eggplant
It takes some time to create melanzane sott'olio, but it's worth it. A soft spread with eggplant, oil, vinegar and garlic, mm!
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Cooking tools:
- Mason jar
- Peeler
- Colander
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Weight
Ingredients
- 3 kg eggplants
- 1,5 liter vinegar
- 1 liter water
- 2 tablespoons salt
- 3 large garlic cloves
- oil, e.g. sunflower or olive oil
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