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Eggplants in oil




Extra virgin olive oil

to taste


to taste

Chili pepper

to taste

Iodized salt

to taste


9 wedges

White vinegar

700 oz


700 oz


1000 oz

preserves from Italy

Eggplants in oil

Eggplants in oil


ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplants in oil

Perfect as an appetizer with toast type bruschetta, with cheeses and salami, or croutons.

Eggplants in oil step 1

step 1

Wash the aubergines and cut them to julienne. In a large pot, bring the water with vinegar to the boil.

Eggplants in oil step 2

step 2

Just bubbles add 3 cloves of garlic and eggplants one at a time and leave to cook for about 2 minutes. Drain well and lay them on a clean cloth and allow to dry.

Eggplants in oil step 3

step 3

Fill the jars with eggplants, pinch of salt, chili pepper, chopped garlic, oregano until filling them, press them and then add the egg oil to cover the eggplants.

Eggplants in oil step 4

step 4

Lightly tap the jar with the cap and leave for a night the next day if you need to add more oil. Close them well and then sterilize them.

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