Among all the preserves you can make at home, Eggplants in Oil are definitely my favorite.
Yesterday I was in the mood for making preserves and here I am with 3 jars of eggplants in oil to keep until this winter.
Until then, I’ll pretend they aren’t there, I’ll just occasionally peek in the pantry to admire them as I eagerly wait for the moment I’ll get to taste them.
To prepare this recipe, you need method and organization.
I hear many people find it complicated to prepare eggplants in oil, but it’s not complicated at all.
To make my job easier, I cut the eggplants into matchsticks from the start, so they are ready to be squeezed and then cooked in water and vinegar.
With a kilo of eggplants, you can get 1 medium jar where you add garlic and chili pepper.
I remember someone in my family used to put oregano in there, but I prefer to keep it “simple” 😉
Remember that once you open the jar, you must always cover it with oil to the surface and keep the jar in a cool place.
I don’t know if you noticed, but I have a YouTube channel where I share all the video recipes you find on the blog. Check them out and let me know if you find them useful.
Eagerly waiting for some coolness, I wish you a good day.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 1 medium jar
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
for eggplants in oil
- 2.2 eggplants
- 2 water
- 2 white vinegar
- to taste coarse salt
- to taste extra virgin olive oil
- to taste chili pepper
- to taste garlic
Steps
for eggplants in oil
Peel and cut the eggplants into matchsticks;
Place them in a bowl and sprinkle with coarse salt;
Let rest for a couple of hours;
Remove the water that forms;
Squeeze the eggplants and bring water and vinegar to a boil;
Cook the eggplants in water and vinegar for 3 to 5 minutes;
Let them cool and squeeze them well;
In a jar, add the eggplants, pieces of garlic, and chili pepper as needed;
Fill the jar with oil to the surface;
Close the jar and store in a cool, dry place;
The preserve can be stored for six months to a year
Wait at least a week before consuming.
FAQ (Frequently Asked Questions)
Questions about Eggplants in Oil
How long do eggplants in oil last
If well sealed in jars, the eggplants can be stored for up to 1 year.
Which oil to choose for preserves
According to the Health Ministry, the best oil for preserving foods is extra virgin olive oil because of its richness in antioxidants.
