Ah, les aubergines ! Ce légume souvent sous-estimé cache pourtant un vrai potentiel.
Surtout quand il s’agit des petites aubergines, celles qu’on trouve parfois sur les étals, jolies et brillantes. Elles semblent attendre qu’on leur donne une chance. Aujourd’hui, je vous propose une recette simple, savoureuse et pleine de caractère. Si Vous aimez l’ail, le vinaigre, et surtout les légumes qui se conservent longtemps, vous êtes au bon endroit. Cette préparation de confit d’aubergine à l’ail vous permettra de savourer ces aubergines plusieurs jours durant.
Les ingrédients nécessaires pour le confit d’aubergine à l’ail.
Pour cette recette, il vous faut :
- 1 kg de petites aubergines, de moins de 8 cm de long
- Quelques gousses d’ail
- 35 cc de vinaigre de pomme
- 1 cuillère à soupe de gros sel
- De l’eau
C’est tout. Rien de compliqué. Mais l’effet est garanti.
Étape 1 : la cuisson des aubergines pour le confit d’aubergine à l’ail.
Commencez par faire bouillir un litre d’eau dans une grande casserole. Quand l’eau bout, plongez délicatement les aubergines entières. Laissez-les cuire environ 5 minutes. Elles doivent être tendres, mais encore fermes au toucher.
Étape 2 : le bain d’eau froide.
Dès qu’elles sont cuites, retirez-les de l’eau bouillante. Plongez-les aussitôt dans un saladier d’eau froide. Cette étape est essentielle pour préserver leur belle couleur et éviter qu’elles ne noircissent.
Étape 3 : la découpe et la farce.
Une fois refroidies, coupez les aubergines en deux, dans le sens de la longueur.
Hachez quelques gousses d’ail. Glissez un peu d’ail dans chaque moitié d’aubergine.
Cette touche apportera beaucoup de saveur à la préparation.
Étape 4 : la mise en bocal.
Disposez les aubergines farcies dans un bocal en verre hermétique. Dans un bol, mélangez 35 cc de vinaigre de pomme avec de l’eau. Versez ce liquide dans le bocal, de façon à couvrir les aubergines. Ajoutez une cuillère à soupe de gros sel pour assurer la conservation.
Étape 5 : laisser le temps faire son œuvre.
Fermez bien le bocal et laissez-le reposer au moins 24 heures au réfrigérateur.
Pendant ce temps, les aubergines vont s’imprégner des arômes. Plus elles reposent, meilleur sera le goût.
À savourer à votre façon.
Ces aubergines se dégustent froides. Elles sont parfaites en apéritif, dans une assiette de mezze, ou comme garniture dans un sandwich ou un plat. Vous pouvez ajuster la quantité d’ail ou de vinaigre selon vos goûts. Et surtout, vous pouvez en préparer plusieurs bocaux pour en profiter tout le temps.
Sahten!
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