Aubergines in oil: the recipe

Aubergines in oil: the recipe

How to prepare the aubergines in oil

The recipe for aubergines in oil is really simple and with a good quality extra virgin olive oil it can become special. An eggplant only keeps for a few days after harvest - it's really a relief to have the chance to put them in a jar for the winter, so here's how to preserve aubergines for months.

Make a safe preserve

Before explaining the more traditional recipe for aubergine in oil, it is important to give a warning to safeguard the health of those who will consume the preparation. Without creating alarmism it is good to know that botulinum is a real danger in this type of recipe. Luckily it is not difficult to avoid it, in particular by exploiting the acid to neutralize bacteria.

The preparations in oil are certainly an excellent way to preserve the vegetables harvested in the garden. To prepare them without risking intoxication, you need to have some basic hygienic precautions, sterilize the jars and use the acidity of the vinegar in order to avoid Botox. You can read a summary in the article on how to make a safe preservation.

In this case, for our homemade aubergines you need acidify all the ingredients of the preserve in a solution of water and vinegar (with minimum acidity of 6%). We also advise you to use small jars, 250 ml, and cut the aubergines large enough so that the pasteurization it will be shorter and the vegetables will resist cooking better. By following these simple precautions you can enjoy your canned aubergines throughout the winter.

Vinegar is not the only way to make preserves safe, we use it in our recipe because it is also a condiment, which brings added value to aubergines. They also exist recipes of aubergines in oil without vinegar: all things that can only be done with awareness, it is not enough to eliminate from the indications that follow the step in which it is blanched in vinegar.

The classic recipe for aubergines in oil

But we finally come to our recipe for aubergines in oil homemade, we offer the classic one, often similar to grandma's recipe.

To begin wash the aubergines, dry them and cut them sliced about 1 cm thick. Arrange the slices in a colander and lightly salt them, placing a sheet of absorbent paper between one layer and the other. Let them rest for 30 minutes to make them lose some of the vegetation water.

Cut the aubergines in sticks 1 cm thick. Bring the slightly salted water and vinegar to a boil then blanch the aubergines for 2 minutes in the vinegar, a few at a time. Drain and put them on a clean cloth.

Wash well parsley is the garlic. Divide each clove of garlic in four and blanch it in water and vinegar together with the parsley for 1 minute. Drain and let dry on a clean cloth.

When they are lukewarm, squeeze the aubergines well by closing the cloth in order to remove as much water as possible. Then let them cool and dry well.

Divide the aubergines in previously sterilized jars adding 2 cloves of garlic and a little parsley in each. Press them well to remove the spaces and fill the jars up to 2 cm from the edge. Cover with oil up to one cm from the edge, taking care of do not leave air bubbles. Put a sterilized spacer in each jar and close with the caps, which obviously must also be sterilized. Let it rest for an hour then, if necessary, top up with more oil.

Place the jars wrapped in a clean cloth in a saucepan covering them well with cold water, which must be at least 4-5 cm higher than the jars. Put on high heat and quickly bring to a boil. Pasteurize the aubergines in a jar for 20 minutes from the boil. Turn off, let it cool and then remove the jars from the water. Check that the vacuum packed and that the aubergines are well covered with oil. We finished: our jar of aubergines in oil is ready, however, keep it in the pantry for a month before consuming so that the vegetables take on flavor.

One last tip: eggplant is a vegetable with a delicate flavor, which leaves room for the flavor of the oil. For this it is good choose a quality extra virgin olive oil and personality. If you make the preserves using a cheap oil it will not be the same thing, in particular to save money choose one that is not extra virgin.

Variations to the classic recipe

The aubergines in oil lend themselves to numerous variations and can be flavoring in many different ways. Here are two possible variations to the basic recipe.

  • Hot pepper. If you like spicy, you can add a hot pepper to the aubergine in oil. In this case, take care to wash it well and acidify it in water and vinegar, as explained in the recipe for vegetables and garlic.
  • Mint and basil. In addition to parsley, you can flavor the aubergines in oil with basil or fresh mint. These aromas must also be acidified before use, again to avoid the risk of botulinum.

Eggplants in oil without vinegar

Vinegar is a cornerstone of the homemade aubergine in oil recipe that we have proposed, because as already explained it prevents botulinum problems. Yet there are some who do not like its sour taste or who would simply prefer to avoid the cumbersome interference of this condiment in the flavor, to better taste the flavor of the aubergines and extra virgin olive oil in which they are immersed.

Pickled and uncooked aubergines can therefore be made in other ways, as long as do not invent a homemade recipe without vinegar without criteria, by changing the instructions in this article or by removing the vinegar from grandma's recipe. Sorry if we repeat this concept several times, but health is not a joke and the intent is to prevent someone from being sick following a mistake in preparation.

Other methods can be used to store eggplants safely without using vinegar, the most trivial is to replace the vinegar with other high acidity substances. Perhaps it is not the best method if we are looking for alternatives for reasons of taste, as we risk replicating flavors similar to the sorrel recipe.A valid alternative is salt: if we make a brine we can bypass the use of vinegar in the recipe without risk. Also in this case you should not improvise: you need the right salinity of the canned liquid.

In any case, to make canned recipes without vinegar, awareness is essential, the advice is to read the guidelines of the ministry of health on how to prepare preserves in the home, they are very complete and clear.

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