My eggplants in oil, irresistibly good, is one of those recipes I prepare towards the end of summer and stock in jars for winter or to use in case of need at some dinner.
At dinners, we can use these eggplants in oil both as an appetizer and as a side dish. In my case, both my husband and my cousins love them, and I make them for them!
Stored in jars, they last up to a year, and once opened, they must be kept in the refrigerator covered with olive oil for a few days.
If you have never tried to make them, follow my recipe!!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
kcal 515 per 100 g of product
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients for making Eggplants in Oil
- 3 Eggplants
- as needed Salt
- as needed White vinegar
- as needed Garlic
- as needed Parsley
- as needed Sunflower seed oil
- as needed Extra virgin olive oil
Preparation of Eggplants in Oil
To prepare my eggplants in oil, start by washing and slicing the eggplants, placing them in a colander with a container underneath, layering them with a sprinkle of salt until complete.
Place a plate with a weight on top for 2-3 hours.
After the time has passed, boil them in vinegar (in the ratio of 1 liter and ½ of vinegar and ½ liter of water) for 2 minutes after the boiling point or a little more until they seem translucent. Drain them well, and when they are cold, spread them on a cotton cloth for at least 12 hours (which can be bleached because they stain a lot).
When they are dry, chop garlic and parsley over them, then join the cloth at the 4 corners and mix them.
At this point, season them with extra virgin olive oil and serve after they have been in the fridge for at least 1 hour.
Alternatively, we can store them in jars, adding an inch of extra virgin olive oil and the rest of the sunflower seed oil to cover the eggplants and seal them well so they don’t get air
