Ingredients
-
500
-
250
-
250
-
3
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Marinated Eggplant (Aubergine), Easy to make, great for sandwich, appetizer or condiment with meats or poultry , My Gram always seemed to have an unending supply of this as everyone loved it Here are some changes She didn’t mince the garlic, just used small cloves or cut them in half She cut the eggplant into almost slivered strips and also added a very small amount of slivered pieces of onions I think my Dad’s favorite sandwich in the world was Sopressato and marinated eggplant on good Italian bread Now I’ve made myself hungry , My garlic stayed its proper color I think this is a delicious recipe but worry just a bit about all that olive oil Yeah, I know it’s good for you, but at 9 calories a gram! Anyway, I made it, I ate (some) of it and I loved it Thanks (I will continue to eat it, not to worry )
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Wash and Cut Eggplants Across in Circles of About 1cm (10mm) in Width. (they Might Start Turning Dark in Colour Once Cut, but Don't Worry About It, It's Normal.). |
|
2
Done
|
Mix Water and Vinegar in a Pot and Get It to a Boil. Once It's Boiling, Cook Eggplants in Batches For About 5 Minutes. Remove and Place Them on a Paper Towel to Drain and Cool Off. |
|
3
Done
|
Once They've Cooled Place Them in a Jar With a Sealed Lid. Add the Seasonings. Cover With Oil and Screw on the Lid. Turn the Jar Around So the Ingredients Spread Evenly Inside the Jar. |
|
4
Done
|
Can Be Kept in Fridge For Up to 3 Weeks. |
