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Melanzane sott'olio (Aubergine in oil)
30 m active | 6 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 159
  • Fat about 12g
  • Carbohydrates about 4g
  • Protein about 1g
This is needed
This is needed for 1000 g
  • 1.5 kg aubergine, peeled, halved lengthwise, cut into slices approx. 5 mm thick
  • 1 tsp salt
  • 1.5 litres white wine vinegar
  • 3 garlic clove, thinly sliced
  • 0.5 bunch peppermint, torn
  • 1 bunch basil, torn
  • 2 dl olive oil
Tools
  • For 3 jars approx. 500 ml each
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And that's how it's done
And that's how it's done
Mix together the aubergines and salt in a bowl, steep for approx. 6 hours, squeeze out the excess liquid.
Bring the vinegar to the boil, simmer the aubergines and garlic for approx. 4 mins., remove, pat dry with kitchen paper.
Layer the aubergines, garlic, mint and basil in the clean jars, press down firmly. Pour the oil into the jars to just below the rim, seal.