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This is a typical dish of my great-grandmother's Italian cuisine. A crack la Giulia cooking. And now that veganism, naturism and vegetarianism broke into our lives to stay, pickled eggplants are reborn.
It is a super easy dish to prepare. Like any preserves derived from the pickle, its peak to eat it is between 2 weeks and 3 months after preparation. Another advantage is that it's there at any time. Available, rich, healthy. Alone, with bread or bruschettas. Great. And they'll save you from a hurry. Not less data. They accompany meats or go alone.
Cut the eggplants into slices about 1cm thick. No need to peel them. Leave them for half to 1 hour in coarse salt in a colander. Rinse well.
Boil 1 liter of water and 1 vinegar, with bay leaf and pepper. Add the eggplants and cook 3 to 4 minutes. Strain. Allow to cool.
Sauté bell and onion and stand.
When everything is ready, mix some of the ingredients in a tupper and bring to the refrigerator. Those are for eating in a few days. The rest, we will lay it in layers, interspersing eggplants with bell and onion, seasoning, of course. In the end, we season with a good dose of olive oil. And we save. Boccatto di cardinale, as Giulia said.
Publication Date: 26/09/2019
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