Ingredients to make Eggplant for Appetizers:
- Eggplant
- Salt
- Vinegar
- Garlic
- Oregano
- Fresh pepper
- Olive oil.
How to make Eggplant for Appetizers:
1 First you have to peel the aubergines, and cut them into thin slices, put a layer of aubergines in a colander and add coarse salt to another layer and do the same, and repeat the operation until you finish with all the aubergines, and put some weight on top ( type a plate and a carafe of water on top), so that it releases all the acidity and let it drain twelve hours later, put the layer of aubergines in the drainer again, but with a splash of vinegar and so on again until all the layers are finished. Leave twelve hours again and after this time has elapsed in a large glass jar put a layer of aubergines, a little slices of garlic already rolled, a little oregano and a piece of pepper and cover with olive oil, and so on. until all the aubergines are finished, then the pot must be covered with a cloth or paper napkin, so that the aubergines breathe (IMPORTANT), never with the lid of the jar and that the aubergines cannot breathe, the worst thing is that you have to wait 1 month to eat it, you need that time. I hope you enjoy it for worthy rides and snacks, it’s very tasty, it’s worth the work and the wait, and I assure you.
