Eggplants in oil, prepared following grandma’s handed-down recipe, are an authentic culinary delight that combines tradition and flavor. This ancient recipe, passed down through generations, offers a unique way to preserve and enjoy the aroma of eggplants in an irresistible manner. The slices of eggplants, flavorful and tender, are slowly immersed in a blend of aromas, herbs, and olive oil, creating a versatile and rich seasoning that can be enjoyed on its own, on bruschetta, or as an accompaniment to many dishes. Every bite encapsulates the warmth and affection of kitchens of times gone by. Let’s discover together the secrets of this traditional eggplant in oil recipe, an authentic delicacy that takes us back in time.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Days
- Preparation time: 30 Minutes
- Portions: 15
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 28.22 (Kcal)
- Carbohydrates 2.81 (g) of which sugars 1.69 (g)
- Proteins 0.48 (g)
- Fat 1.95 (g) of which saturated 0.28 (g)of which unsaturated 0.04 (g)
- Fibers 1.42 (g)
- Sodium 207.78 (mg)
Indicative values for a portion of 60 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
- 5 oval black eggplants
- 2 cloves garlic
- 1 bunch mint
- 2 hot chili peppers
- 5.3 oz salt
- 7/8 cups white wine vinegar
- to taste extra virgin olive oil (1 oz)
Tools
- 1 Bowl
- 3 Jars
Steps
To prepare the eggplants in oil according to grandma’s recipe, start by peeling the eggplants. Next, cut the eggplants first into slices and then each slice into strips. You can choose the thickness you prefer.
Now, after cutting all the eggplants into strips, place them in a large bowl so that it can contain all the liquid they will release after salting them, layer by layer, until the bowl is full.
After completing this phase, mix them thoroughly to ensure that each eggplant is well salted, in order to remove as much water as possible.
Then we will brine them for 24 hours by placing a weight that will keep all the eggplants well pressed to release as much water as possible.
After leaving the eggplants in the brine for 24 hours, retrieve them and squeeze them well to definitively eliminate any water residue. You can use a towel, a potato masher, or even do it by hand if you have a strong grip. The important thing is that the eggplants are completely dry.
Once the first step of brining is completed, we proceed to pickle the eggplants. This process not only serves to preserve the food but also gives it that typically salty or sour flavor characteristic of pickles.
Now, after leaving the eggplants to pickle for an additional 24 hours, squeeze them again to remove the excess vinegar. Since they are now water-free, it will be easier to squeeze them to eliminate the excess vinegar.
After leaving the eggplants for 48 hours, first under salt and then under vinegar, it’s time to flavor them to taste, following your personal preferences, without following any rules except one, which we’ll see in the next step. Personally, I adore eggplants with fresh mint, garlic, extra virgin olive oil, and fresh hot chili peppers.
After sterilizing all the jars in boiling water for 10 minutes, fully fill the jars with eggplants immersed in the oil flavored to your personal taste. It is essential to ensure that the eggplants are well pressed into the jar and completely covered with extra virgin olive oil. Avoid leaving air between layers, as this could contaminate them and pose a risk to human health.
If we did a good job earlier when we mixed the eggplants with the spices and extra virgin olive oil, we are already sure that each eggplant is well covered in oil, so we can rest easy. However, if we have doubts after filling the jars, wait another day before putting them to rest in the pantry. The next day, with a fork, stir the eggplants to allow more oil to penetrate deeply in case it’s needed.
Finally, after filling the jars well and covering them to the brim with extra virgin olive oil, clean the jars with absorbent paper. After closing them, we can tie a piece of parchment paper around the lid and write the preparation date, as they can be stored for over a year if the jar is well preserved in a cool and dry place.
Grandma’s eggplants in oil recipes are ready to be consumed, but it is advisable to let them rest for at least 30 days from preparation.
Enjoy from DadCook!
Remember that this is just a basic recipe and you can customize it by adding or removing ingredients as you like. Eggplants in oil is a versatile dish that can be adapted to personal tastes.
Remember that this is just a basic recipe and you can customize it by adding or removing ingredients as you like. Eggplants in oil is a versatile dish that can be adapted to personal tastes.
Here are some tips for enjoying eggplants in oil at their best:
Serve them well chilled. Eggplants in oil are more flavorful and crunchy when well chilled. Pair them with croutons. Croutons are the perfect way to enjoy eggplants in oil. Add a bit of oregano. Oregano is an aromatic herb that pairs perfectly with eggplants in oil. Try them in salads. Eggplants in oil are a great ingredient for salads. Use them to prepare a sauce. Eggplants in oil can be used to prepare a sauce for pasta or rice.
Wines to Pair:
Wine to pair: Eggplants in oil is a dish with a strong flavor, yet fresh and aromatic. For this reason, a good wine to pair is a dry white wine, with fruity and floral notes. Some wines that pair well with eggplants in oil are: Pinot Grigio, Sauvignon Blanc, Verdicchio, Fiano di Avellino, Grechetto. Alternatively, you can also opt for a dry rosé wine, with a good balance between acidity and structure.
Here are some suggestions for a perfect pairing: For an aperitif, serve eggplants in oil with a fresh and fruity Pinot Grigio. As an appetizer, pair eggplants in oil with croutons and an aromatic Sauvignon Blanc. For a second course based on meat, pair eggplants in oil with a Fiano di Avellino or a Grechetto. For a pasta dish with eggplants in oil, choose a Verdicchio or a dry rosé. With a bit of creativity, eggplants in oil can be enjoyed in many different ways, always accompanied by a good glass of wine.
Natural Method for Vacuum Sealing:
Most traditional recipes for eggplants in oil do not involve the use of vacuum sealing machines. A natural vacuum is achieved by completely filling the sterilized jars with eggplants and oil, leaving very little space for air.
Weight of the Eggplants: To promote vacuum sealing, it is important that the eggplants are well pressed inside the jar. Sometimes a weight (like a saucer or a pestle) is used to keep the eggplants submerged in oil.
Hermetic Seal: Once the jars are filled, it is crucial to close them hermetically with sterilized lids. This seal prevents air from entering and promotes the creation of a vacuum.
Vacuum Check: After a few days, it is advisable to check if the vacuum has been correctly created. The lids should be slightly concave inward. Therefore, in general, the traditional recipe for eggplants in oil involves an effective natural vacuum method.
However, there are some factors that can affect the creation of the vacuum:
Temperature: A lower ambient temperature promotes the creation of the vacuum.
Quality of Jars and Lids: Using jars and lids specific for preserves and in perfect condition is crucial.
Quantity of Oil: The oil must completely cover the eggplants, leaving as little space as possible for air. For increased safety, you can adopt these
For increased safety, consider these additional precautions:
Sterilization: Sterilize the jars and lids before using them. Periodic Check: Periodically check the jars to ensure no signs of oxidation or mold have formed. Consumption: Although eggplants in oil can be preserved for a long time, it is advisable to consume them within a year to ensure maximum freshness.
In conclusion: The recipe for traditional eggplants in oil involves an effective preservation method based on natural vacuum.
By carefully following the instructions and paying attention to details, you will be able to enjoy delicious homemade eggplants in oil.
FAQ (Questions and Answers)
Can I cook the eggplants in vinegar to shorten the times?
You can cook the eggplants in water and vinegar for a few minutes after boiling, but when it comes time to enjoy them, they will be softer in texture and have a different, less aromatic flavor.
