Aubergines are the only vegetable rich in nasunin contained in the skin. The nasunin is an antioxidant that delays aging. This vegetable is involucated with our health because it contains vitamins and minerals like magnesium which promotes cardiovascular health, and protects the bones from osteoporosis.
They are excellent for people on diet and with heart diseases. I know they are not so tasteful, but it is an art to prepare them. For me the best way is to prepare them in pickles. This pickle can be preserved for 1 year and they get a rich flavour when they have more than 15 days.
At home it is a must to have pickles made with this rich vegetable. We eat them with arepas, bread, salted cookies, with chicken and fish. I make different kind of pickles. This is my second aubergine recipe published. In the first one I teach how to use used jars to store food. This recipe is caramelized and bathed with apple vinegar.
Ingredients:
- 2 aubergines
- 1 onion
- 3 galic cloves
- 1 red pepper
- 1 cup of apple vinegar
- 1/2 cup of red wine
- 1/2 cup of brown sugar
- 1 teaspoon of cayenne pepper
- 1 teaspoon of cinnamon
- olive oil
- sterilized jars for storage
- more apple vinegar to seal the filled jars
Preparation:
- cut onions and garlicks
- cut the red pepper in strips
- wask the aubergines well
- cut in cubes
- in a pan add the olive oil and when hot add the cubes of aubergines
- fry the aubergines without burning them
- once they are cooked put them aside in the same pan
- add the onions, garlic and red pepper and fry
- add the vinegar, sugar, wine, cinnamon and the cayene pepper
- cook for 5 minutes at high fire
- store it still hot, adding the apple vinegar on top inside the jar
- put the lid on and set aside upsidedown on a clean cloth
- once it is cold put it in the refrigerator, and don't open to let the flavours come out
- at home we eat it cool
- to store it you can keep it outside the refrigerator
Authentic Ladyfont's recipe from my Cooking blog diary
All the pictures were taken with my Sansung A5
