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Aubergines in oil





1 kilo

White vinegar

1 liter


2 wedges

Extra virgin olive oil

to taste


to taste

Chili pepper

1 unit


to taste

preserves from Italy - Puglia

Aubergines in oil

Aubergines in oil

vegan high in fiber high in potassium

ready in


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Aubergines in oil

Among the traditional recipes of Puglia can not miss the Aubergines in oil! The preparation is simple: you will need only a little time but the result will be fantastic!

Aubergines in oil step 1

step 1

First, carefully wash all the utensils needed to make the preserves: jars, pots, colander, cutting board, knife, etc.

Aubergines in oil step 2

step 2

Wash the aubergines, rubbing them to remove any traces of soil.

Aubergines in oil step 3

step 3

Remove the peduncle with the attached calyx, peel them and cut them into slices about 7/8 mm thick (those who wish can still cut them into strips of the same thickness).

Aubergines in oil step 4

step 4

Put the eggplant slices in a colander, alternating with coarse salt.

Aubergines in oil step 5

step 5

In this way the aubergines are purged or are deprived of a good part of solanine (a particular potentially toxic alkaloid, inactivated with heat, often also responsible for the amarotic aftertaste of the aubergines).

Aubergines in oil step 6

step 6

To encourage the removal of solanine from aubergines, it is advisable to press them with a weight (eg bowl filled with water).

Aubergines in oil step 7

step 7

Allow the aubergines to drain for a few hours, preferably for one night.

Aubergines in oil step 8

step 8

The next day you can proceed with the preparation of the preserve. Rinse the aubergines thoroughly to remove as much salt as possible and squeeze them to remove the water.

Aubergines in oil step 9

step 9

Cook the aubergines in the vinegar for about 2-3 minutes, drain them well and leave them to dry on tea towels for at least 12 hours, seasoning with oregano, garlic and chilli, cut into pieces.

Aubergines in oil step 10

step 10

Meanwhile, prepare the glass jars with the respective screw caps. Put the jars in a large saucepan and fill with water. Bring to the fire and calculate at least 20 minutes from boiling.

Aubergines in oil step 11

step 11

Remove the jars from the boiling water and let them dry for a few minutes: they must not contain traces of water.

Aubergines in oil step 12

step 12

Place the aubergines in layers in the jars that, once filled, are kept upside down for 12 hours under the pressure of a weight to eliminate the water still present in the aubergines.

Aubergines in oil step 13

step 13

After this step the jars with aubergines are filled with vinegar which is replaced with extra virgin olive oil up to the rim of the container after two hours.

Aubergines in oil step 14

step 14

The jars are kept in a cool, dry and light-free place and can only be consumed after one month of preparation.

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