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Eggplants in oil

Eggplants in oil

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Eggplants in Oil: A Traditional Mediterranean Delight

Eggplants in oil, known in various cultures by different names—melanzane sott’olio in Italy, patlıcan konservesi in Turkey, or simply pickled eggplant in the Middle East—are a staple in many Mediterranean kitchens. This delicious and versatile dish preserves the deep flavor of eggplant with herbs, garlic, and olive oil, creating a savory treat that can be enjoyed year-round.

A Taste of Tradition

Eggplants in oil are more than just a preserved vegetable. They’re a nod to generations past, where preserving summer vegetables was a necessity. Today, they’re enjoyed as antipasti, a condiment for sandwiches, or a flavorful addition to salads and cheese boards.

Ingredients

To make a traditional batch of eggplants in oil, you’ll need:

  • 2–3 medium eggplants (firm and fresh)
  • 1 cup white vinegar (5%)
  • 1/2 cup water
  • 2–3 garlic cloves, thinly sliced
  • Fresh parsley (or oregano, mint, or basil – depending on preference)
  • Red chili flakes (optional, for heat)
  • Salt
  • Extra virgin olive oil (enough to cover)

Instructions

  1. Prepare the Eggplants:
    Wash and peel the eggplants (optional, depending on your texture preference). Slice them into thin strips or rounds, about 1/4-inch thick.
  2. Salt and Rest:
    Layer the eggplant slices in a colander, sprinkling salt between the layers. Place a weight (like a plate with a heavy can) on top and let them drain for 1–2 hours. This helps remove bitterness and excess moisture.
  3. Boil in Vinegar Solution:
    In a pot, bring the vinegar and water to a boil. Briefly blanch the drained eggplant slices for 2–3 minutes until slightly tender. Drain and let them cool.
  4. Dry Thoroughly:
    Spread the boiled eggplant on clean towels and pat them completely dry. Any leftover moisture can spoil the preserve.
  5. Layer with Flavor:
    In a sterilized jar, layer eggplant slices with garlic, herbs, and chili flakes. Press down gently to remove air pockets.
  6. Cover in Oil:
    Pour olive oil over the eggplant until fully submerged. Use a sterilized spoon to press down and ensure there’s no trapped air. Seal the jar tightly.