3 tablespoons Vinegar (white wine or apple cider or balsamic);
Salt to taste.
2 tablespoons of coarse salt
STEP
First of all, let’s wash the aubergines thoroughly under running cold water;
Then we trim them and cut them into slices that are not too thin;
Now we place the eggplant slices in a colander, sprinkle them with coarse salt and let them drain for at least a couple of hours. This step is essential because we are going to eliminate the characteristic bitter taste;
Once the time has passed, we dab our aubergine slices with absorbent paper to eliminate the vegetable water and salt residues;
Now let’s put a pan with plenty of oil on the heat, then, when it is very hot, let’s dip the aubergine slices in (a few at a time);
We turn them over (gently) after about a minute and, when they are golden, we drain them on a plate lined with absorbent paper, dabbing them delicately to eliminate the excess oil;
Once cooled, we transfer our aubergines into a container and season with a drizzle of raw oil, mint leaves, garlic, cut into thin slices, salt and vinegar to taste;
Cover the “Scapece” aubergines with a sheet of cling film and place them in the fridge for at least 3 hours;
Half an hour before serving, take them out of the fridge, then place them on a nice tray and….. enjoy!!! SO GOOD!!!
