Traditional Tuscan cuisine is full of secrets and recipes that have been passed on from generation to generation. Among the most famous homemade dishes you can find vegetables pickled in oil: But how do you prepare them?
Elsa has opened up the doors of her gastronomic workshop. She has spent her life working in a shop, getting up at 4am to offer only the best products. Now she's retired she enjoys helping out at the restaurant run by her three daughters, preparing and cooking traditional Tuscan dishes. She gives us the lowdown on how to prepare amazingly tasty aubergines in oil:
- Coarse salt
- Seed oil
- Fill a pot with 50% vinegar and 50% water. Heat until boilingand add some coarse salt.
- In the meantime, clean the aubergines by removing the peel and cut them into thin slices.
- Add the aubergines to the pan and cook for about 4 minutes.
- Drain the aubergines and lay them on a cloth to cool.
- Put the aubergines in olive oil in glass jars and let them stand for at least 3 days.
- Always use seasonal vegetables: aubergines in summertime only, but you can repeat the recipe with all types of vegetable (green beans, carrots, cauliflower, celery, etc.).
- To store the vegetables in the jars, seed oil is best as olive oil tends to break down aubergines.
- To preserve the vegetables for a long time, cook the aubergines in vinegar and white wine instead of water.
- To make the aubergine even tastier, you can add some chopped garlic and parsley (ideal for short-term storage).