We suggest you to diversify your menu with a magnificent original snack with an Italian note - dried eggplants harvested in oil for the winter. They perfectly complement a sandwich with butter or cream cheese , will be an indispensable component for the preparation of many salads or shade the taste of any hot second dish. And the spicy oil, in which the dried eggplant is stored, will transform any salad dressing or sauce.
The process of preparing such a preparation is not at all burdensome, but the result will surpass all expectations.
Recipe for dried aubergines in the oven for the winter
Ingredients:
- eggplant - 1 kg;
- fresh rosemary - 2-3 sprigs;
- Dried thyme - to taste;
- oregano dried - to taste;
- garlic - 3-4 cloves;
- salt sea;
- ground black pepper;
- vegetable refined oil or olive Extra Virgin.
Preparation
The guarantee of an excellent result when drying aubergine is the excellent quality of raw materials. To do this, choose elastic, ripe fruit with an even dark purple color. Mine them well, cut into circles with a thickness of about one centimeter, pour it carefully with salt and leave in a bowl or any other container for one hour to get rid of bitterness. You can pre-clean the fruit from the skin, then the result will be a little softer and more tender.
Then we wash the eggplant mugs thoroughly with cold water, soak the moisture with paper towels or napkins and place them on a greased baking sheet tightly to each other. Season them with ground black pepper, salt, dried thyme and oregano and sprinkle with olive oil.
Determine the pan in a preheated to a hundred degrees oven for three hours, slightly opening the door. After the time has elapsed, we begin to monitor the process and check the degree of drying of the eggplant, so as not to turn them into dried embers. When the mugs become flexible and soft, remove them from the oven and cool them.
While the dried eggplants cool down, we sterilize the previously washed jar, boil it
In the prepared jar we pour a little olive oil, put a few needles of rosemary and garlic plates and fill it with dried eggplants, alternating with spices and pouring olive oil. In the end, the eggplant should be completely immersed in oil. Close the container with a sterile lid and place it in the refrigerator for storage. Sour aubergines in oil for the winter soaked in oil and spices and a week later will be ready for use.