Grandma Emilia's Eggplant in Oil: Her Foolproof Recipe
My grandmother's eggplants in oil are so poetic: I've never eaten better. That's why I want to share the recipe with you and also tell you about my summers in the countryside near Colleranesco, in the province of Teramo, when I was a child, surrounded by canned vegetables, tomato sauces, and jams.
The scent of vinegar wafted throughout the neighborhood, and anyone passing by our house would immediately recognize it and ask, "Emilia, are you making eggplant in oil today?" Every family had their own way, but Grandma Emilia's recipe was different, at least for me—spicier, more fragrant, and heartier. Garlic, chili pepper, and oregano were always present, and she'd also tuck a few sprigs of wild mint into the jars. Eggplant in oil was a ritual, a way to preserve summer in jars and to remind us, during the colder months, that somewhere the sun always shines.
My grandmother Emilia's recipe for eggplant in oil
- 1 kg of aubergines
- 500 ml of white wine vinegar
- 500 ml of water
- extra virgin olive oil to taste
- 4 cloves of garlic
- 2 dried chili peppers
- dried oregano to taste
- fresh mint to taste
- coarse salt to taste
- Peel the aubergines and cut them into thin strips, about half a centimetre wide.
- Arrange them in layers in a colander, sprinkling each layer generously with coarse salt. Cover with a weight and let rest for at least 12 hours.
- Once the time has passed, rinse the aubergines well and squeeze them by hand until they lose all the water.
- In a saucepan, bring the vinegar and water to the boil, then blanch the aubergines for about 2-3 minutes.
- Drain and let them cool and dry on a clean cloth for at least an hour. Prepare sterilized jars and arrange the eggplant in layers, alternating with sliced garlic, chopped chili pepper, oregano, and a few mint leaves.
- Cover completely with oil, being careful not to leave any air bubbles.
- Close the jars tightly and store them in a cool, dark place.
- Wait at least 2 weeks before consuming.
Cream of aubergines in oil
Another preserve I recommend trying is this eggplant pesto, which can be used both as a pasta sauce and to accompany crostini. It's incredibly flavorful and easy to make. Adding lots of fresh basil will make it very fragrant, like Sicilian pesto, but I like this rustic variation, which I'll explain here.
- 800 g of aubergines
- 100 g of extra virgin olive oil
- 60 g of grated Parmesan cheese
- 50 g of peeled almonds
- 2 cloves of garlic
- sale qb
- pepper to taste
- Peel the aubergines, cut them into cubes and place them in salt for at least 1 hour.
- Rinse them, dry them and steam them until they become soft.
- Transfer them to a blender with the garlic, almonds, Parmesan, salt, and pepper. Blend everything together, gradually adding the oil until you obtain a smooth cream.
- Divide into sterilized jars, cover with a thin layer of oil, and seal tightly. You can pasteurize them in boiling water for longer preservation.
Grilled aubergines in oil with garlic and chilli pepper
While the eggplants were boiled in the first recipe, here we grill them. I love this variation and love using it to make bruschetta and to enhance pasta, vegetable, or grain salads. When I grill eggplant, I always make a little extra so that the leftovers end up in a jar.
- 1 kg of aubergines
- extra virgin olive oil to taste
- 200 ml of white wine vinegar
- 2 cloves of garlic
- 1 dried chili pepper
- coarse salt to taste
- Slice the aubergines lengthwise and place them in salt for at least 2 hours.
- Rinse them well, dry them and grill them on a very hot griddle.
- In a saucepan, bring the vinegar with half a glass of water to the boil, dip the grilled slices in it for 30 seconds and drain them on a tea towel.
- Prepare sterilized jars, arrange the slices in layers, alternating with thin slices of garlic, chili pepper pieces, and plenty of oil. Press down firmly to remove any air, add more oil until the eggplant is completely covered, and seal the jars.
- Store in a cool, dark place and wait at least 10 days before opening.