Eggplant vinaigrette

Eggplant vinaigrette

172 kg purple eggplants. 1 cup white wine vinegar. 1 whole garlic, 2 soup-spoons oregano. 374 cup vegetable oil. 174 cup olive oil. 1/2 teaspoon pepper. Salt.


Add vinegar and a little salt to 172 l. Boiling water. Peel the eggplants and cut them into long pieces 2 cms. broad. And as you proceed add salt to eliminate the bitterness, and you can also leave them with the salt for one hour. Remove the salt and add the pieces to the boiling water for 5 minutes, and drain thoroughly. Apart liquidize the garlic with oil, salt, pepper and a trickle of vinegar. Sterilize a glass bottle, and introduce a layer of eggplant, oregano an the garlic mixture, and repeat the procedure several times, finishing of with the eggplants. Cover hermetically the bottle, cool and put into the fridge. Use as a starter accompanied by bread.

Back to Salads Recipes