Eggplants in oil

Eggplants in oil are a delicious appetizer and a traditional preserve of the Italian kitchen. Here’s how to prepare them:

Ingredients

• Eggplants
• White wine vinegar
• Coarse salt
• Extra virgin olive oil
• Garlic
• Chili pepper (optional)
• Aromatic herbs (oregano, mint, etc.)

Preparation

1. Wash the eggplants, remove the stem and cut them into slices not too thin or into cubes.
2. Place the eggplants in a colander, sprinkle with coarse salt and let them drain for a few hours to remove the bitterness.
3. Rinse the eggplants under running water to remove excess salt and squeeze them well.
4. Bring to a boil a solution of water and vinegar in equal parts. Blanch the eggplants for a few minutes until they become soft.
5. Lift them out with a slotted spoon and spread them out on a clean cloth to cool down and to ensure they lose all their vegetation water.
6. In the meantime, sterilize the glass jars that will be used for storage.
7. Take the sterilized jars and make a layer of eggplants, add sliced garlic, chili pepper if desired, and aromatic herbs, and then cover with olive oil.
8. Repeat step 7 until the jar is filled, pressing the eggplants slightly to release any air bubbles and ensuring they are completely covered with oil.
9. Close the jars and store them in a cool, dry place. Wait at least a couple of weeks before consuming to allow the flavors to meld properly.

Remember that after opening the jar, it is best to keep it in the fridge and consume within a couple of weeks.

Trivia

Preservation in oil is an ancient method that relies on preventing oxygen from reaching the food, essential for most food degradation processes. In addition to eggplants, in Italy many other products such as sun-dried tomatoes, mushrooms, artichokes, and much more are preserved in oil.