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Homemade eggplant in oil: the simplest recipe!

Olio Farchioni
Tasty, simple and good for any occasion: eggplant in oil is perfect on bread or canapés: a delicious appetizer or a yummy starter.
5 from 2 votes
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.


Calories: 100kcal