Ingredients : 4 eggplants coarse salt white vinegar Chimichurr i: garlic, salt, oregano, ground chili, pepper laurel oil. 1 airtight jar
Preparation : Peel the eggplants and cut them crosswise into 2 cm slices. Place them in a colander with plenty of coarse salt and let them release their juice. Wash them and boil them in a saucepan containing 1 part white vinegar (alcohol) and 3 parts water until they are soft, then drain them. Prepare the chimichurri by combining the ingredients with oil Place a layer of eggplant, then a layer of ChimyChurry, and alternate until the jar is full. Top up with oil
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