You’ll fall in love with this Italian recipe!INGREDIENTS
1 kg eggplants
Salt
Olive oil
Chili powder
Dried parsley
Garlic powder
Dried oregano
600ml water
600ml vinegar
Glass jars
METHOD
Peel the eggplants and cut them into medium strips.
Put them in a strainer with a bowl underneath, add salt. Place a bowl full of water on top to apply pressure and let them sit overnight.
Pour water and vinegar into a pot, add salt, and bring to a boil.
Rinse the dehydrated eggplants, squeeze well, and pour into the vinegar-water mixture. Let cook for 4 minutes from when it begins to boil again.
Strain the eggplants, and place them on a tray with kitchen paper to dry for 5 hours.
Boil the glass jars for 15 minutes to sterilize them. Then add oregano, parsley, garlic, chili powder, and olive oil to the bottom of the glass jars.
Fill each jar with the dehydrated eggplants, then top with more olive oil and seasoning. Close and place them in a pot with a cloth and boil for 15 minutes to vacuum seal.
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