This recipe for eggplants preserved in oil takes me back to when my grandmother Caita, a true Sicilian, used to make them for me.
I adored them as a child and never stopped loving them as I grew up, and this time I prepared them myself following her precious tips.
Besides being delicious and versatile — they can be enjoyed both as a side dish or as an appetizer on crostini — they are also an easy and practical way to savor them all year round by making a wonderful preserve.
If you don’t overdo the oil, they can also be a light dish suitable for those following a diet.
The only variation I allowed myself on the recipe passed down to me was to slightly reduce the amount of garlic—I adore it and it’s delicious, but used in very large quantities it not only keeps vampires away but also every other human being!!!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: about 2 jars of 1.1 lb (500 g)
- Cuisine: Italian
Ingredients
- 2.2 lb Eggplants
- 2 cloves Garlic
- 1 tbsp White wine vinegar
- to taste Oregano
- to taste Extra virgin olive oil
- to taste Salt
- to taste Chili pepper (optional)
Preparation
First, preheat the convection oven to 356°F. Then wash the eggplants thoroughly and dry them. Place them, without cutting but simply pricking the skin, on a baking tray lined with parchment paper. Bake at 356°F for about 30 minutes; they will be cooked when the skin gives no resistance when touched with a fork (it will be as if the eggplant deflates). Remove them from the oven and let them cool.
Once cooled, remove the stem, peel them (you will see the skin comes off very easily) and cut them into thin slices lengthwise, trimming them into a sort of fillet. Put them in a colander and press them lightly to release their liquid. If you prefer, you can gently squeeze them with your hands.
At this point put the eggplants in a large salad bowl and season with salt, 1 tablespoon of white wine vinegar, the garlic sliced, oregano and, if you like it spicy, some small pieces of chili pepper. Mix everything well and start filling a glass jar. Each time you add eggplant, try to press it slightly before adding more so as to remove as much air as possible (this allows for safer preservation).
Once the jar is filled, pour extra virgin olive oil into it until the eggplants are completely covered, waiting for the oil to settle and fill all the empty spaces. Close the jar, store it in the refrigerator and let it rest for 12 hours before eating so that the flavors develop. Before using, take them out of the refrigerator so they come back to room temperature. Serve them alongside a meat dish or on toasted bread—you’ll notice how delightful they are. Try them and you’ll believe it!
Notes
Make sure the jar is covered with oil right up to the rim; for optimal preservation the eggplants must always be completely submerged in oil. If the level drops, top it up. If you think you won’t consume your eggplants immediately and want a good pantry preserve that will last a few months (maximum 6), you should vacuum-seal them. Take a pot, place the jars on the bottom and fill it with water. Bring to a boil; once boiling, continue the “cooking” for another 20 minutes for jars of about 500 g (about 1.1 lb or 17.6 oz) capacity. After the time has passed, taking care not to burn yourself, remove the jars from the water and let them cool upside down. As they cool they will create the vacuum and you will notice it because when you turn them upright and press the lid it will sink slightly and you will hear a clicking sound. At this point your eggplants in oil are ready. Store them in a cool, dry place and once opened keep the jar in the refrigerator and consume the contents within 7 days of opening. Although the sterilization procedure is safe, please, if when opening the jar you see mold or similar issues, do not hesitate to discard the contents.
