The homemade eggplants in oil along with peppers and zucchini are the most used summer vegetables to preserve in oil, stocking up on these delights for the winter when these veggies are out of season.
With just a few simple steps and very few ingredients, you’ll have excellent eggplants in oil to serve as an appetizer or side dish, or enjoy with good bruschetta even in January since well-preserved eggplants keep perfectly vacuum-sealed for 1 year.
Just pay attention to the vinegar and water ratio for pre-cooking and, of course, the sterilization of the jars both before and after filling them as they need to be vacuum-sealed.
If you also love making preserves, here’s the recipe for homemade condiriso and artichokes in oil, unbeatable.
Curious? Let’s discover together right after the photo how to prepare the homemade eggplants in oil!!
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 170.75 (Kcal)
- Carbohydrates 7.01 (g) of which sugars 3.77 (g)
- Proteins 1.08 (g)
- Fat 15.21 (g) of which saturated 1.59 (g)of which unsaturated 12.89 (g)
- Fibers 3.33 (g)
- Sodium 238.32 (mg)
Indicative values for a portion of 100 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 Homemade Eggplants in Oil
- 4.4 lbs oval black eggplants
- 2 cups water
- 1.05 quarts white wine vinegar
- 0.42 oz coarse salt
- as needed sunflower oil
- 2 cloves garlic
- 2 fresh chili peppers
- 4 tsps dried oregano
How to Prepare Homemade Eggplants in Oil
Prepare the eggplants in oil by washing and drying the eggplants, then peel and slice them and cut into not too thick strips.
Layer the eggplants in a bowl, covering each layer with coarse salt, then place a plate and a weight on top to remove the bitter water from the eggplants.
Leave them like this for at least 4 hours, then squeeze and dry them on clean, dry towels.
Meanwhile, bring the water and white wine vinegar to a boil and when boiling, dip the eggplants in, letting them boil for 2/3 minutes.
Drain and dry them again on clean towels for a few hours, then fill the sterilized jars with layers of eggplants, slices of garlic and chili, and dried oregano.
Fill the jars with sunflower oil, or use extra virgin oil if you prefer, pressing the eggplants with a fork to remove air bubbles, then seal.
Boil the jars by placing them in a pot full of water with dishcloths between the jars to prevent them from touching.
From boiling, let them boil for 20 minutes, then turn off and let them cool in the water.
When you remove the jars, you’ll see that the eggplants in oil have created a vacuum seal because the lids will be down, and if you press in the middle, you won’t hear any noise.
If you hear the typical click when pressing, you’ll need to sterilize again, sealing the jars once more because the vacuum seal is crucial for this preserve.
How to Store Eggplants in Oil
Eggplants in oil with a vacuum seal can be stored in the pantry for 1 year; if you don’t want to vacuum seal them, store them in the dark away from heat sources for 1 month, but once opened, keep them refrigerated.
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