INGEMAAKTE EIERVRUGTE
Paar gekneusde knoffelhuisies
1 bottel (750 ml) sonneblomolie
eiervrugte
sout 1 bottel asyn
375ml water
Sit knoffel in olie, staan 2 dae en skud kort kort.
Sny eiervrugte met skil 1,5 cm skywe.
Strooi sout oor, Laat staan +- 3 uur om water te trek, was en droog skywe af.
Kook,asyn en water, sit klompie skywe op n slag en kook +- 5min tot net sag, nie pap.
Sit skywe in lae met knoffelolie oor elke laag. verseel en staan paar weke voor gebruik. (opsioneel, kook repe peppers en uieringe saam met eiervrugte)
Bron: (Huisgenoot Wenresepte 3 - Annette Human)
Ingestuur deur: Marna Schutte
EGGPLANTS IN OIL
For 2 jars:
2 kg of Eggplants, cut into slices
4 cloves of Garlic, cut into slices
1 L dry White Wine
300 ml White Wine Vinegar
fresh Oregano
fresh Rosemary
Salt
1-2 Chilies
Olive Oil
Layer the eggplant slices into a wide Tupperware and sprinkle each layer with salt.
Put some foil or a cover directly onto the eggplants and put some very heavy pots on top. Leave for at least 4 hours or over night.
This is to take out all the water and the bitter taste!
Then wring out the eggplants in a kitchen towel to remove all the water.
The Signora always said, water is the fiend of eggplants!
Bring the white wine and vinegar to a boil, then add all the eggplants and let cook for 5 minutes. Drain very well and later wring out again in a kitchen towel. All liquid has to go! Careful, the water can still be very hot!
Let the slices rest for a few minutes, then layer them into clean jars together with the garlic, chili and the herbs. Push them in tightly and fill up with olive oil. Bang the jars on the counter to remove air-bubbles and fill up again with olive oil. Make sure to have a layer of oil on the top. Close the jars tightly.
The next morning you might have to fill in more oil.
You can keep the unopened jars for 6 month, the opened ones in the fridge for 3 month.
Source and photo: http://www.instructables.com/id/Melanzane-sottOlio-Eggplants-in-Oil/
Paar gekneusde knoffelhuisies
1 bottel (750 ml) sonneblomolie
eiervrugte
sout 1 bottel asyn
375ml water
Sit knoffel in olie, staan 2 dae en skud kort kort.
Sny eiervrugte met skil 1,5 cm skywe.
Strooi sout oor, Laat staan +- 3 uur om water te trek, was en droog skywe af.
Kook,asyn en water, sit klompie skywe op n slag en kook +- 5min tot net sag, nie pap.
Sit skywe in lae met knoffelolie oor elke laag. verseel en staan paar weke voor gebruik. (opsioneel, kook repe peppers en uieringe saam met eiervrugte)
Bron: (Huisgenoot Wenresepte 3 - Annette Human)
Ingestuur deur: Marna Schutte
EGGPLANTS IN OIL
For 2 jars:
2 kg of Eggplants, cut into slices
4 cloves of Garlic, cut into slices
1 L dry White Wine
300 ml White Wine Vinegar
fresh Oregano
fresh Rosemary
Salt
1-2 Chilies
Olive Oil
Layer the eggplant slices into a wide Tupperware and sprinkle each layer with salt.
Put some foil or a cover directly onto the eggplants and put some very heavy pots on top. Leave for at least 4 hours or over night.
This is to take out all the water and the bitter taste!
Then wring out the eggplants in a kitchen towel to remove all the water.
The Signora always said, water is the fiend of eggplants!
Bring the white wine and vinegar to a boil, then add all the eggplants and let cook for 5 minutes. Drain very well and later wring out again in a kitchen towel. All liquid has to go! Careful, the water can still be very hot!
Let the slices rest for a few minutes, then layer them into clean jars together with the garlic, chili and the herbs. Push them in tightly and fill up with olive oil. Bang the jars on the counter to remove air-bubbles and fill up again with olive oil. Make sure to have a layer of oil on the top. Close the jars tightly.
The next morning you might have to fill in more oil.
You can keep the unopened jars for 6 month, the opened ones in the fridge for 3 month.
Source and photo: http://www.instructables.com/id/Melanzane-sottOlio-Eggplants-in-Oil/