Eggplants Marinated in Vinegar
- 2 eggplants
- 1 clove of garlic
- 1 hot chili pepper , red
- leaf of mint
- vinegar , white
- extra virgin olive oil
- wild fennel fronds
Clean the eggplant, remove ends, wash and peel, then cut into small strips lengthwise.
Place them on a large plate and sprinkle generously with coarse salt. Cover and leave to rest for a few hours.
Then, squeeze them tightly to eliminate all the liquid they contain. Wash and dry the sliced eggplant and return it to the plate. Cover with vinegar and let marinate for another couple of hours.
Then, squeeze again to get rid of the vinegar, and arrange the eggplant slices in layers in glass jars, alternating each layer with roughly chopped mint leaves and wild fennel sprigs. Finally, press down carefully and cover with olive oil.
Store for a couple of months before eating. Once the jar has been opened, consume the eggplants within 3 months.
Did you know that…
in the biography of the last Aztec emperor, Montezuma, it is said that while he was a prisoner of Cortes, he spent his time eating food seasoned with red chili pepper?