Ingredients
- Eggplant 2.2 lbs (1 kg)
- Water 1 ¾ cup (400 g)
- Extra virgin olive oil to taste
- Rosemary to taste
- White wine vinegar 1 ¾ cup (400 g)
- Garlic 2 cloves
- Fresh chili pepper 2
Preparation
Eggplants in oil can be enjoyed throughout the year and are a favorite dish among many eggplant recipes. This preserve can be prepared in various ways, depending on local and family traditions. It is an excellent appetizer, perfect to serve with toasted bread crostini, cold cuts, and cheeses, and can also enhance the flavor of summer dishes such as pasta with arugula pesto and stracciatella. We will guide you through the steps to make eggplants in oil, while always adhering to proper preparation and storage guidelines. Additionally, you can explore other oil-based recipes such as dried tomatoes, onions, tuna, and pumpkin.
To prepare eggplants in oil, make sure to sanitize the jars as indicated at the end of the recipe and use new lids (follow the instructions by the Ministry of health on preparing home made preserves). Wash the eggplants well under running water, dry them, trim them
- Peel them to remove the skin
- and cut into 1/2-inch sticks
- Place the eggplants in a colander and sprinkle with a little salt
- mix them with your hands. Let the eggplants rest with the salt for about 15 minutes. In a pot, pour the water
- and the vinegar
- and bring to a boil. Squeeze the eggplants well, using a dish towel if necessary. Then pour them into the water and vinegar
- blanch for about 30 seconds, then add the chili pepper
- garlic, and rosemary
- Cook everything for another 30 seconds
- Drain the eggplants
- on a clean dish towel
- Let cool slightly
- Transfer the now-lukewarm eggplants into 2 perfectly clean and dry 17 fl oz glass jars
- Completely cover the eggplants with extra virgin olive oil, making sure to leave a one-finger space from the edge
- Close with the lid, tightening well. We recommend using new lids with intact seals
- Transfer the jars with the eggplants into a pot with cold water (they must be covered up to the lid)
- and bring to a boil. Let the jars with the eggplants boil for about 20 minutes. Let cool in water at room temperature or directly in water. Check the vacuum seal of the jars
- Verify the formation of the vacuum: the lid should not click, and in the case of seals, pulling them should remain firmly in place. Store the eggplants in oil in a cool and dry place, away from direct light sources. Once ready, monitor the jar for half a day to check if the oil level drops (it might be partially absorbed by the eggplants): in this case, it is necessary to add more oil and proceed again with boiling the jar.
