PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 6 large eggplants (seedless)
  • 1/3 cup Italian parsley
  • 2 tbsp dried oregano
  • 1 tbs mint
  • 2 cloves of garlic
  • 3 chili peppers, chopped (pepperoncino)
  • 6 cups white vinegar
  • 3 cups water
  • Salt
  • Stefano’s olive oil

PREPARATION:

  1. Peel the eggplants and cut into coarse julienne with The Japanese or V-Prep mandoline.
  2. Place them in a stainless steel 10 liters bowl with the water, vinegar and 3 tbsp of salt.
  3. Let stand in this liquid for 24 hours. Place a dish over the mixture to keep the eggplants fully immersed.
  4. Strain and place under a press for 12 hours if you are using a colander.  
  5. If using the torchietto, you can press the eggplants without the 12 hour wait. 
  6. Pat dry with a dish towel.
  7. In a stainless steel 10 liters bowl, season the eggplants by adding the parsley, the mint, the oregano and the minced garlic.*
  8. Add olive oil and toss.
  9. Wash the jars in the dish-washer and sterilize the lids. 
  10. Make sure the jars and lids are at room temperature. 
  11. Pour a layer of olive oil at the base of the jar.
  12. Add the eggplant strips and a few pieces of chili.*
  13. Move the eggplant strips around with a bubble popper or a fork to eliminate any existing air bubbles.
  14. Fill until you have reached the jar’s neck.
  15. Add olive oil and let stand for 10-12 hours without a lid.
  16. Add more olive oil if needed (the eggplants will absorb oil).
  17. Screw on the lid and keep at room temperature. 

PREPARATION OF GARLIC AND CHILI

  1. Bring to a boil 1/4 cup of white vinegar with 1/4 cup of water and 1 tsp of salt into a pot. 
  2. Add the whole garlic and whole pepperoncini and boil for 1 minute. 
  3. Drain and pat dry on a dishcloth. Slice your garlic and cut peperoncino in small pieces.
  4. Makes 2-3 portions of 500ml.