Eggplants in oil, my grandmother’s traditional Sicilian recipe, a typical dish of Sicilian cuisine and grandma’s recipes, one of the most appreciated and a summer dishes with eggplants, not to be missed and delicious all year round!
During summers in the countryside with my parents and grandparents, we often prepared eggplants in oil. I still remember how much my father loved them and how, once a jar was opened, he wanted to finish it as soon as possible, maybe breaking a piece of homemade semolina bread and filling it with lots of eggplants. Eggplants in oil are a delicious Sicilian appetizer, prepared in summer and preserved for the whole winter; they are also a great vegetarian recipe and vegan. They have an intense, characteristic flavor and an original texture; they are irresistible, especially when enjoyed with good rustic bread. If you have an abundance of eggplants or simply want to enjoy them, here’s how I make them — I’m sure you’ll love them. As always, before you head to the kitchen, if you’d like to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 14 Minutes
- Portions: 2 jars of about 18 oz each
- Cuisine: Italian
Ingredients to make grandmother’s eggplants in oil
- 2 large dark oval eggplants (large)
- to taste Salt
- to taste Olive oil
- to taste Sunflower oil
- to taste White wine vinegar
- to taste Garlic
- to taste Chili pepper
- to taste Oregano
Tools
- Bowls
- Colander
- Pot
Eggplants in oil traditional recipe: preparation…
For this recipe use fresh eggplants that are firm and compact.
To make eggplants in oil, peel the eggplants and slice them into approximately 1.5 cm thick slices, then cut them into strips about 1.5 cm wide (about 5/8 in). If you prefer, you can also leave them as whole slices: in Sicily they are sometimes prepared with the slice left whole.
Place the cut eggplants in a colander set inside a bowl, sprinkling coarse salt between the layers, and place a weight on top. I put a plate and set a pot full of water on it.
Let the eggplants release their liquid for 8–12 hours, remembering to stir them twice during this time.
After this time the eggplants will have darkened and reduced in volume. Prepare a mixture of vinegar diluted 50% with water and bring it to a boil.
Rinse the eggplants under running water and blanch them in the water-and-vinegar mixture for 1 minute.
Drain them, put them in a kitchen towel and let them cool, then, using the same towel, squeeze them to remove excess water.
Collect everything in a bowl and season with oregano, chili pepper and garlic cut into coarse slices, then mix.
Fill a clean, sterilized jar with the seasoned eggplants without pressing them too tightly, then cover everything with oil until completely submerged. You can use sunflower oil or olive oil, or a mix of both for a more balanced flavor. Close the jar: thanks to the oil and the treatment with salt and vinegar, the eggplants will keep for about one year. I recommend waiting at least ten days before tasting them, so they can absorb the flavors and become delicious.
Notes
To sterilize the jars, boil them for ten minutes, remove them from the pot with tongs and wait for them to cool well before using.
The yield from 2 kg of eggplants is very low: after the process they reduce by about 75% of their initial volume. (2 kg ≈ 4.4 lb)
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