Eggplant skins in oil – from Monica
I do adore eggplants and this recipe that Monica sent me is just perfect to celebrate the coming of summer. Basically, it’s a preserve that you’ll be able to enjoy all year round.
With the pulp I made some melitzanosalata, a greek sauce in which the taste of the eggplant melts with garlic, parsley, extra virgin olive oil and a touch of vinegar.
Amd now back to Monica’s eggplant skins recipe:
olive or seed oil, according to your own taste
Clean the eggplants with a cloth and remove the skins. Fill a pot with water, add some salt and vinegar and bring to the boil. Plunge the eggplants into the water and let them cook for three minutes, then drain them and let them dry all night long on a clean tea cloth.
The day after, sterilize a jar and fill it with layers of eggplant skins, oregano, crushed chillies (preferably dried) and diced garlic. The last layer should be 1 cm under the jar’s rim.
Add some oil, let it percolate under the jar’s rim and add some more. Leave the jar open for one whole day, then close it. After one month, your eggplant skins should be ready to be enjoyed.