Eggplant in Oil

Method

1. Wash the eggplants thoroughly, peel them, then cut them in half. Slice each half into 0.5 cm thick slices, then cut each slice into 0.5 cm wide strips.
2. Layer the strips with salt in a container, alternating eggplant and salt. Place a weight on top and let sit for about 2 hours until all the vegetable water has been released.
3. Prepare a solution of white wine vinegar and water (1 liter each) and bring to a boil.
4. Squeeze the salted eggplants well to remove as much water as possible. Blanch them in the boiling vinegar-water solution for 30–40 seconds, then drain and squeeze again thoroughly (using a potato ricer or cloth) to remove all excess moisture.
5. Spread the strips on a clean cloth and let them dry for a few hours until completely dry.
6. Season the dried eggplants with olive oil, coarsely chopped garlic, and dried red chili pepper (not fresh). Mix well to coat.
7. In sterilized jars, place a layer of oil at the bottom, then a layer of eggplant, pressing down firmly to remove air. Repeat until the jar is full, finishing with a layer of oil that completely covers the eggplants.
8. Leave the jar open for a few hours to allow any remaining air bubbles to escape.
9. Store in a cool, dry place for 15–20 days before consuming. For longer preservation and food safety, you can also pasteurize the jars in boiling water for about 20 minutes.