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IVKINI ZIMSKI PATLIDŽANI

Baka Ivka, punica mog dragog kolege Mirka Fodora, peče najbolju bućnicu na svijetu! Potpisujem! Toliko je divna i jedinstvena, apsolutno se topi u ustima! Pokušala sam je nekoliko puta ispeći prema njezinim naputcima. Premda sam je slijedila od riječi do riječi, moja bućnica nikad nije bila ni sluga Ivkinoj.
Ali sam zato sjajno usvojila jedan drugi recept. Napravljen u jesen, jede se cijelu zimu. Neobična i zdrava kombinacija.Volite li patlidžane, kušajte Ivkin recept.

Sastojci:

½ l alkoholnog octa
2 žlice soli
1 žlica šećera
10 zrna crnog papra
1 ½ l vode
2 kg patlidžana
6 glavica češnjaka
1 l maslinovog ulja

Priprema:

Staklenke za zimnicu dobro operite pa ih stavite u pećnicu zagrijanu na 100 °C.
Ocat, vodu, sol, šećer i papar stavite u široki lonac da zavrije. Patlidžane ogulite i narežite na ploške debele 1 cm. Stavljajte ploške u uzavreli kis i kuhajte 1 – 2 min sa svake strane. Patlidžane vadite žičanom žlicom kako bi se ocijedili od viška tekućine.
Češnjeve češnjaka narežite na listiće.
Staklenke izvadite iz pećnice i slažite redom: patlidžan, nekoliko listića češnjaka, malo maslinjaka. Na vrh stavite patlidžan (ja ostavim najveću plošku) i lagano pritisnite. Po vrhu, ako treba polijte još malo maslinovog ulja. Staklenke zatvorite i ostavite da se ohlade.
Ovako spremljene patlidžane čuvajte na hladnom. Otvorenu staklenku u hladnjaku.

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GRANDMA IVKA’S WINTER EGGPLANTS

Grandma Ivka, my dear colleague Mirko Fodor’s mother-in-law, makes the World’s best pumpkin strudel! Signed and sealed! It is so tasty and unique that it literally melts in your mouth! I tried to bake it on several occasions, following her instructions word-by-word; however my pumpkin strudel fails by comparison.
Yet, I managed to copy-paste another one of her recipes. Prepare the eggplants during Autumn and enjoy them throughout Winter. It is an unusual and healthy combination and if you like eggplant, you should try Ivka’s recipe.

Ingredients:

½ l white vinegar
2 tbsp salt
1 tbsp sugar
10 black pepper corns
1 ½ l water
2 kg eggplant
6 cloves garlic
1 l olive oil

Method:

Wash the jars thoroughly and place into the oven preheated to 100 °C.
Pour the vinegar, water, salt, sugar and pepper corns into a large pot and bring to a boil. Peel the eggplants and cut into 1 cm thick slices. Place the slices into the boiling vinegar and boil for 1-2 minutes on each side. Remove the eggplants from the pot using a skimmer to drain the excess liquid.
Slice the garlic cloves thinly.
Take the jars out of the oven and fill them placing alternately the eggplant, several garlic slices and a bit of olive oil. Top with eggplant (I reserve the largest slices for the top) and press gently. Sprinkle with additional olive oil if needed.

Seal the jars and leave to cool.

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