Cette recette, Gina nous l’a donné par l’entremise d’un tablier qu’elle nous a fait elle même. Je vais le garder précieusement, tu peux en être certaine.
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Ingrédients
- 6 big eggplants
- Coarse salt
- White vinegar
- 10 garlic buds
- 2 celery stalks
- 1 pepper
- Vegetable oil
Préparation
1- Peel off the eggplants and cut into slices.
2- Sprinkle coarse salt over the eggplants and put into a pillowcase or cheesecloth.
3- Put something heavy on top of the pillowcase and let the eggplants drain for about 12 hours.
4- When drained, boil enough vinegar to cover all of your eggplants.
5- Once the vinegar boils throw in the eggplants and mix.
6- Once the vinegar starts to boil again, take the eggplant out and drain right away.
7- Let the eggplants cool off.
8- In the meantime, cut up the garlic buds, the celery and the pepper.
9- Put in jars by row; eggplants, celery, pepper and garlic. Repeat.
10- Fill the jars with vegetable oil and seal.
Notes
Good for tasting a few weeks later.
