Pickled “Perline” aubergines.

Perlina eggplant is a variety of eggplant with a compact pulp that absorbs little oil when fried. It is perfect for many preparations from pasta to risotto, simply sautéed and cooked in the oven. But today I prepare them pickled in oil, simply delicious

Ingredients.

• Eggplant
• Coarse salt
• Garlic
• Black pepper
• Thyme
• Bay leaves
• EVO
• 1l of white vinegar

– cut the aubergines into not too thin strips.

– put them in a colander sprinkle them with some coarse salt, so that they lose the bitter vegetation water.

– leave them covered for about 1 hour.

– rinse them under running water.

– bring the water with the vinegar to the boil.

– blanch them for 3 minutes, drain them.

– Arrange them on a cotton cloth or on some kitchen paper.

– leave them to dry for a few hours.

– put them in previously sterilized glass jars, together with the thym; Bay leaves; pepper; garlic.

– cover with EVO and close the jars and store them in a cool dry place.

– wait at least a month before tasting them. Once you open the jar pay attention that the aubergines are always covered by the oil.

Done !

Buon appetito.