This year again, it’s that time when eggplants are abundant in the garden… and in the kitchen! If you also cultivate a small green space, you know exactly what I’m talking about.
It’s the perfect time to prepare some tasty homemade preserves to enjoy all year round.
Today, I’m offering my version of eggplants in oil: simple to prepare, perfect to serve as an appetizer, on bruschetta, or as a delicious side dish for your main courses.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 1.1 lbs
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Seasonality: Summer
- Energy 11.93 (Kcal)
- Carbohydrates 1.11 (g) of which sugars 0.64 (g)
- Proteins 0.18 (g)
- Fat 0.83 (g) of which saturated 0.09 (g)of which unsaturated 0.70 (g)
- Fibers 0.56 (g)
- Sodium 31.46 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplants in Oil
- 1.1 lbs eggplant
- 1 cup water
- 1 cup white wine vinegar
- salt
- as needed sunflower seed oil
- 2 cloves garlic
- oregano
- 4 leaves basil
- chili pepper (optional)
Tools
- Jar twist-off 220g
Preparation of Eggplants in Oil
Start by peeling the eggplants and cutting them into slices or matchsticks, according to your preference. Place them in a colander, sprinkle with a little coarse salt, and let them rest for 15–30 minutes to lose some of their moisture.
After the time has passed, drain and gently squeeze them to remove excess liquid.
In a large pot, pour the water and vinegar (following the quantities indicated in the ingredient list) and bring to a boil. When the liquid is boiling, immerse the eggplants and cook them for exactly 2 minutes, keeping the flame on.
Drain them with a slotted spoon and transfer them to a colander. Let them cool and dry for at least a couple of hours, so they release further moisture.Once cooled, you can proceed with composing the jars. Take already sterilized glass jars (see how to do it here) and start filling them with the eggplants. Every two or three layers, add a few slices of garlic, fresh basil leaves, and a pinch of oregano.
💡 For a spicy version, you can also add chopped chili pepper.
Fill the jars up to about 1 cm from the top. Press slightly with a spoon to compact the contents, then pour sunflower seed oil to completely cover the eggplants, always leaving about 1 cm of space under the lid for better preservation.
Wait a few minutes for the oil to settle well between the layers; if necessary, add a little more, maintaining the safety space from the edge.
Seal the jars well and store them in a cool, dry, and dark place for at least 1 month before consuming them.
Tips and Storage
Eggplants in oil should be consumed after at least 1 month of rest, so they have time to flavor and preserve safely. It’s important not to taste them before this minimum time.
If well prepared and stored in a cool, dry place away from light, they keep perfectly for 6–8 months.
After opening, it is essential to store them in the refrigerator, making sure they are always completely covered with oil, to avoid the risk of mold or spoilage. Under these conditions, consume them within a week.
For a more vibrant variant, you can add spicy chili pepper, whole or chopped, during jar preparation: it will give the eggplants a bold and tasty touch.
