The challenge for week 2 was preserving in oil or butter. Jenny shared a delicious recipe for wild mushroom butter that I will definitely be trying at some point, but I decided to search out a recipe that wasn’t already covered on her site for this challenge.
I came across a recipe for preserving eggplant in olive oil on The Slow Cook that got great reviews, so I decided to try it out.
It was a simple recipe that just included eggplant, unrefined sea salt, garlic, crushed red pepper, fresh basil, red wine vinegar and olive oil.
I used 4 eggplants, 1½ bulbs of garlic and 2 bunches of organic basil and ended up with 2 quart-sized mason jars.
You’re supposed to let the eggplant sit for about a month, but I’m really looking forward to trying the eggplant out when it’s ready. I’ll let you know how it turns out!
I also came across a recipe for Slow Roasted Tomatoes that I’m looking forward to trying out when I have a full day to devote to it.
Have you preserved food in oil or butter before? What are some of your favorite things to preserve?
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