Ingredients
- 4 eggplants
- 1 extra virgin would be prohibitive for too many
- 1 eggplant a bowl with all the other ingredien (into)
- 1/4 from top to bottom (thick)
- 700 ml regular olive oil all
- 65 gr salt
- 65 gr sal
- 34 gr garlic (chopped)
- 14 gr oregano if available (fresh)
- 5 ml vinegar (white)
- 5 ml extra virgin olive oil go
- 5 gr oregano (dried)
- 3 gr pepper (crushed red)
- 1 gr salt
- 1 package greenest you find
oil to completely cover all the eggplant about 1 cm deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.
