Homemade eggplant in oil: the simplest recipe!

melanzane sottolio fatte in casa

Homemade eggplant in oil: the simplest recipe!

Olio Farchioni
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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

Equipment

  • Bowl
  • Jars

Ingredients
 

  • 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

Instructions
 

  • 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: this is a quick and easy recipe, which will allow you to enjoy eggplant all year round. You can then use it as an appetizer or a starter, add it to rice salad and cold pasta.

Homemade eggplant in oil: pay attention to your ingredients

Of course, the eggplant you use should be very fresh and of excellent quality. We advise you to choose the long purple kind, which is perfect for our recipe.
Before buying the eggplant, check the following:
  • No bruises.
  • Smooth and shiny skin.
  • Stems should be well attached.
In order to obtain the best possible result, we advise to cook the eggplant as soon as possible after purchase.
Using extra virgin olive oil for the preserve is essential: not only will the eggplant be tastier but it will last much longer since olive oil effectively counteracts oxidation. We selected Il Casolare Raw Natural Extra Virgin Olive Oil for its fruity aroma and extremely balanced taste, which is perfect to complete any food which has already been cooked.

Eggplant in oil: how to sterilize jars

Whether or not they are new, the jars you will use for your eggplant in oil need to be thoroughly washed and sterilized.
The procedure is simple:
  • Use a large, tall pot.
  • Place a dish towel on the bottom of the pot and another one between the jars, so as to keep them from knocking against each other when the water boils.
  • Fill the pot with enough water to cover the jars and let it boil for about 30 minutes. After 20 minutes add the caps.
  • Turn the fire off, wait for the jars to cool then place them upside down on a clean dish towel along with the caps until dry.
All right, by now you know all the tricks: go ahead and prepare your preserved eggplant. Bon appétit!

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