An exquisite recipe for a starter, a sandwich or to accompany red meats.
Ingredients
1/2 kg. Purple eggplants
1 head garlic
2 tablespoon oregano
1/2 teaspoon pepper salt
3/4 cup vegetable oil
1/4 cup olive oil
1 cup white vinegar
Music
Boil water and add the vinegar and a little salt. Cut the aubergines into long strips 3 cm thick and place them in the boiling water for 10 minutes to finally drain them well.
Blend the garlic with oil, salt, pepper and a splash of vinegar and place in a clean, dry glass container with a lid. Mix in the aubergine, oregano sprigs and the blended garlic so on until finished. Cover everything with oil and cover it well and then put it in the refrigerator for no less than 12 hours.