Eggplants in oil are one of the most beloved preserves in Italian cuisine, perfect for enjoying the taste of summer all year round. Cut into strips, blanched in vinegar and then preserved in extra virgin olive oil with garlic, chili pepper, oregano and parsley, these eggplants are crisp, aromatic and irresistible.
Ideal as an appetizer, side dish or accompaniment for bread and cheese, they bring all the fragrance of tradition to the table. Find out how to make perfect eggplants in oil at home, with all the tips for safe and tasty preserves.
1. Wash and dry the eggplants. Peel them and cut them into fairly thin strips. Arrange them in layers in a bowl, sprinkling coarse salt between each layer.
2. Cover with an upturned plate (smaller than the bowl) and place a weight on top. Let the eggplant rest for about 6 hours.
3. Once purged, squeeze them well and immerse them in a pot containing water and white vinegar in equal proportions. After about 2 minutes, remove the eggplants from the pot and let them cool.
4. Squeeze them again and begin to arrange them in layers in the previously sterilized jars, adding the mint leaves and sliced garlic between each layer.
5. Cover everything with plenty of extra virgin olive oil, taking care to press the eggplants well together so that all the air escapes.
6. After making sure that the oil covers the eggplant perfectly, close the jars and store them in a cool, dry place away from light.
Homemade eggplant in oil: be careful with ingredients!
Of course, the eggplants you buy must be very fresh and of excellent quality. We recommend you choose thoselong violets, which are perfect for our recipe.
When buying them remember that:
Eggplants must not show any bruising.
The peel should be smooth and shiny.
They must have the stalk still firmly attached.
Once purchased, the advice is to use them as soon as possible for best results.
Remember that eggplants in oil should be prepared exclusively withextra virgin olive oil: in addition to making them tasty and flavorful, it is the most suitable for food preservation because it can best counteract oxidation processes. We used Il Casolare Rustic Natural Extra Virgin Olive Oil for its fruity aroma and extremely balanced taste, which makes it perfect for all raw uses.
How to sterilize jars
Whether new or used, the jars in which you are going to store your homemade eggplant should first be well washed with dish soap and water and, once dry, should besterilized to ward off any health hazards.
The process is simple:
Get a large, high-sided pot.
Place a dishcloth on the bottom and arrange the open jars inside, arranging another dishcloth between them (these arrangements are to keep them from bumping into each other during boiling).
Fill the pot with water until the jars are well covered and let it boil for about30 minutes(the last 10 minutes also add the caps).
Once the heat is off, wait until the jars have cooled and place them upside down to dry on a clean tea towel along with the caps.
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