Homemade eggplant in oil: the simplest recipe!

melanzane sottolio fatte in casa

Homemade eggplant in oil: the simplest recipe!

Olio Farchioni
5 from 2 votes
Tasty, simple and good for any occasion: eggplant in oil is perfect on bread or canapés: a delicious appetizer or a yummy starter.
Prep Time 20 mins
Cook Time 2 mins
Waiting Time 6 hrs
Total Time 6 hrs 22 mins
Course Appetizer
Cuisine Italian
Servings 4 Jars
Calories 100 kcal


  • Bowl
  • Jars


  • 1 kg Eggplant (the longer kind)
  • As needed Extra Virgin Olive Oil
  • 1 l White vinegar
  • 1 l Water
  • To taste Coarse salt
  • To taste Fresh mint
  • 4 cloves Garlic


  • Wash and dry the eggplant.
  • Peel and cut it into rather thin strips.
  • Arrange the strips in layers in a bowl, adding coarse salt between layers.
  • Cover with an upturned plate - which should be smaller than the bowl - and place a weight on top.
  • Leave the eggplant to rest for about 6 hours.
  • Now squeeze it well and put it in a pot containing hot water and white vinegar in equal proportions.
  • After about 2 minutes, remove the eggplant from the pan and let it cool.
  • Squeeze the strips dry and arrange them in layers in the sterilized jars. Add mint leaves and sliced ​​garlic between layers.
  • Cover everything with plenty of extra virgin olive oil. Press the strips together, so as to remove all air.
  • After making sure that the eggplant is entirely covered by oil, close the jars and store them in a cool, dry and dark place.
melanzane sottolio fatte in casa

Today we will prepare homemade eggplant in oil together: this is a quick and easy recipe, which will allow you to enjoy eggplant all year round, using it as an appetizer, aperitif, or to dress rice salad and cold pasta.

Homemade eggplant in oil: pay attention to the ingredients.

Of course, the eggplant you buy must be very fresh and of excellent quality. We advise you to choose those long violets, which are perfect for our recipe.

When buying them, remember that:

  • The eggplant must not have bruises.

  • The peel must be smooth and shiny.

  • They must have the petiole still well attached.

Once purchased, the advice is to use them as soon as possible, to obtain an optimal result.

Remember that eggplant in oil must be prepared exclusively with extra virgin olive oil: in addition to making them tasty and flavourful, it is the most suitable for the preservation of food, because it is able to counteract oxidation processes in the best possible way. We have used Il Casolare Raw Natural Extra Virgin Olive Oil, for its fruity aroma and its extremely balanced taste, which makes it perfect for all uses raw.

Eggplant in oil: how to sterilize jars.

Whether new or used, the jars where you are going to store your homemade eggplant will first be well washed with dish soap and water and, once dry, they will be sterilized, to avoid any health risk.

The procedure is simple:

  • Take a large, high-sided pot.

  • Place a tea towel on the bottom and arrange the open jars inside, placing another tea towel between them (these precautions are used to keep them from banging together during boiling).

  • Fill the pot with water to cover the jars well and let it boil for about 30 minutes (add the caps for the last 10 minutes).

  • Once the fire is out, wait for the jars to cool and place them upside down to dry on a clean tea towel along with the lids.

Now that we have revealed all the tricks to you, we just have to leave you with our homemade eggplant in oil, wishing you a good appetite!

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