Among all homemade preserves, Traditional Eggplants in Oil are the most popular. The preparation is very easy, mainly requiring patience to wait through various stages and to clean the jars to avoid botulism. For optimal results, use fresh, firm, and low-seed eggplants. I used the striped variety, which I found suitable for this recipe. With jars ready in the pantry, we have an appetizer ready for every occasion. It’s important to be careful when opening them; if you see a bulge in the lid or notice bubbles, it might indicate botulism, and it’s best not to trust them. Unfortunately, they need to be discarded. Having said this, pay close attention to cleanliness and follow the Health Ministry Guidelines for extra safety.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 2 Days
- Portions: 2 jars of 1 pint
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 6.6 lbs eggplants (weight when cleaned)
- 3.2 cups white wine vinegar
- 3.5 oz fine salt
- 4.2 cups water
- 10 leaves bay leaves
- 4 cloves garlic
- to taste fresh chili pepper
- 5 tbsps dried oregano
- 2.1 cups extra virgin olive oil
Tools
- Kitchen Scale
- Peeler
- Cutting Board
- Colander
- Skimmer
- 2 Jars 1 pint
- 2 Lids
Steps
Wash the eggplants well and use a peeler to remove the skin. Cut the eggplants into slices about 1/4 inch thick and then into sticks. As you cut them, place them in a colander and sprinkle with salt (I use fine salt). Once done, place a weight on the colander (I use a plate with a pot full of water on top) and leave for 12 hours, stirring occasionally. Ensure the liquid doesn’t pool at the bottom. After 12 hours, squeeze the eggplants well by hand.
Bring water, vinegar, and some bay leaves to a boil in a large pot, and as soon as it starts boiling, add the eggplants. Bring back to a boil and leave for 4-5 minutes. Use a skimmer to transfer them to the colander, and when warm, squeeze them in batches (I use a potato masher). Prepare a clean towel (ensure no detergent smell) on a board or cutting board covered with paper towels. Spread the eggplant sticks evenly and cover with more paper towels, leaving them for an additional 12 hours. Meanwhile, clean the jars and lids. Wash them well with hot soapy water and rinse thoroughly. Place the jars in a pot of water and boil for 30 minutes. Boil the lids in a smaller pot for only 2-3 minutes. Use tongs to remove everything and let it dry on a towel. I dry them in the oven at 300°F to ensure they are dry and warm.
In a bowl, combine chopped oregano, minced garlic cloves, finely chopped chili pepper (I used 1 Cayenne), and pour in about 1.7 cups of oil. Add the eggplant sticks and mix. Taste to check saltiness; you may need more salt. Fill the jars with eggplants and seasoning. While filling, compress the eggplants well with a spoon to prevent air bubbles. Fill up to 1 inch below the rim, add a bay leaf, place a presser on top, and cover with the remaining oil. Close with the lid and let sit for a few hours to allow the eggplants to absorb the oil, then open and check if more oil is needed. Screw the lid back on, wrap the jars in a towel, place them in a pot, fill with water, and bring to a boil on low flame. Let boil for 30 minutes and let cool in the pot, ensuring the lids seal tightly as they cool. The classic ‘pop’ sound indicates the vacuum seal is effective. The Traditional Eggplants in Oil are ready to be stored in the pantry and consumed after a month.
