Recipe Canned oriental aubergines
Preparation time:
30 min
Heat treatment time:
2h30
Shelf life:
12 months
Ingredients
Number of persons: 4-6 servings
Preparation
- Cut the aubergines into thick slices under running water, then place in a dish and cover with vinegar water, at a rate of two tablespoons of vinegar per litre of water, for 10 minutes.
- Wash the tomatoes and cut into 4. Peel and chop the onions.
- Drain the aubergines and cook all the vegetables together for 15 minutes. Season with salt and pepper.
- Fill the jars to within 2 cm of the rim.
- Close your jars and begin the heat treatment process for 2h30 at 100°C.