Eggplants Sticks - Appetizer

Eggplants Sticks - Appetizer

ingredients
3 medium eggplants cut into sticks,
  type matchstick
1 cups (tsp) grated onion
1 cup (tea) with salsa and chopped stem drizzling
1 cup (tea) of chopped chives
1 cup (tea) of chopped green olives and chick
½ cup (tea) of capers (optional)
1 head of garlic without the mincemeat crumb

Other Ingredients:
2 cups (tea) of fine salt (is to soak the eggplants)
To Season:

300 ml wine vinegar
200 ml extra virgin olive oil or to taste
Preparation:
Wear gloves to drain your hand.
Wash the eggplants, peel, cut into thin slices by length.
Eggplants place over a board, a slice above the other, cut into thin sticks, the size of a match, so long as wide.

Place the eggplants covered with water and salt.

Take the refrigerator for 24 hours, stirring occasionally with a wooden spoon or silicone.
Do not put your hand in the brine with the eggplants, it stains the hand is hard to leave.
If the weather is below 18 ° C need not leave the fridge

Note:

If you want to hasten the procedure, leave in brine for 1 (one) hour.

Then throw enough water to remove excess salt, squeeze well to remove all the water.

Throw sticks into the boiling water, leaving 1 "(one) minute. throw cold water, drain, squeeze well.

Season with plenty of vinegar, virgin olive oil, parsley, chives, garlic, onion, capers, chopped olives.
Mix well. Do not add salt yet.

After leaving for one (1) hour in the seasoning inside the refrigerator.
Take one hour before serving. Now test the salt.
If you need to put a little salt (remember that the eggplants were in brine).

If you still put in a glass screw cap and store in refrigerator.

Serve with toast or crackers.
Serve as an accompaniment to dishes.