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My recipe

Pickled aubergines

Introduction

For the first time I tried the pickled aubergines in Italy. To tell you the truth I could not really feel how it tastes, because the only thing I tasted there was vinegar, lots of vinegar. As always, I decided to come up with the proportions and flavours for pickled aubergines myself.

Pickled aubergines

  • 1 kg aubergines
  • 5-6 cloves garlic
  • 1 small chilli-pepper, deseeded
  • 1 tbsp. oregano, basil, thyme
  • salt

MARINADE

  • 400 ml water
  • 150 ml vinegar (8%)
  • 100-130 ml sugar
  • 1 bay leaf
  • Black pepper corns
  • Peel the aubergines and julienne them into 0,3 inch thick strips
  • Put the aubergine into a colander, add salt, toss and set aside for a couple of hours
  • Drain the aubergines thoroughly
  • Combine all ingredients for the marinade and bring to a boil. Add the aubergines and boil for 4-5 minutes
  • Transfer the aubergines into the colander, top with some weight and allow to drain
  • Slice the garlic and chilli
  • Put one layer of the aubergine in a jar, sprinkle with the herbs, garlic and chilli, cover with the second layer of aubergine and top with herbs, garlic and chilli again, repeat the layers to fill in the jar, pressing in between the layers.
  • Pour in the olive oil, seal and store in a cool place for 2 weeks before use
Thoughts and Ideas

For the best result, take baby aubergines. I bolied the aubergines for 3 min only, they stayed nicely firm. Do adjust the amount of sugar to your taste. Instead of the colander, I drained the aubergines in a dryer for salad leaves. I dried the aubergines between 2 layers of the kitchen towels, rolling over with the rolling pin.