EGGPLANT PRESERVED IN OLIVE OIL Italian recipe – Italian Appetizers Bruschetta

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After the nice good fortune of SUN DRIED TOMATOES IN OIL, lately I’m going to turn you the recipe of EGGPLANT IN OIL, revealing to the entire global the name of the game recipe passed down from technology to technology by way of my circle of relatives. Let us know your opinion and your recommendation.

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24 thoughts on “EGGPLANT PRESERVED IN OLIVE OIL Italian recipe – Italian Appetizers Bruschetta”

  1. Oh I can't wait to make these! In your introduction you mention adding bay leaf (lauro) when do you add that? Also, do these need to be refrigerated while curing? If I wanted to can these, how long should I process the cans for? Grazie mille🙂

  2. Firstly, the recipes looks delicious. In the meanwhile maybe someone can comment on putting fresh garlic and chillies straight into oil? I've done this – garlic and chillies – on several occasions only to have the oil being full of gas. When I looked up why this was the case, it says (on the internet) that it's very dangerous to do this as this is the best way to have bacteria in your oil.

    So, any comments – to straighten this out – would be very interesting to read. Thanks in advance.

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