Procedure:
the first thing to do is sterilize the jars and lids, with the usual method, boil them and dry them naturally.
We wash the aubergines, remove the front and back parts. We remove the peel and cut them into strips more or less the size we like (or 2 centimetres are fine).
We put in a tall bowl, every two aubergines cut like this, and sprinkle them with salt and vinegar until each layer is covered. We finish and put a plate to cover the bowl and a weight on top. Leave it like this for at least 12 hours.
We eliminate the vegetation water after 12 hours, also by squeezing them with our hands, with a potato masher or with the appropriate press.
Then let’s tie them up well spread out to dry for about 1 hour on a cloth.
Then let’s transfer them to the bowl and mix them with garlic and chopped chillies and oregano.
We take our jars and start to insert them inside, pressing them well, cover with oil up to the edges. Let’s not close the jar immediately, always leave it in a cool place and, after an hour, check the oil level and, if necessary, add.
Now we can close and, after at least a couple of weeks, we can open and enjoy.
Once opened, then, always top up the oil if necessary and keep them in the fridge.
It’s a poem
