September is definitely the month of preserves and so today I am here to present my aubergines preserved in oil.
This time of year is perfect for packaging jars and so, week after week, little by little rows and rows of jars are neatly composed in the pantry: some of those are for us and some others are already prepared for a greedy gift (it’s never too much early to think about Christmas :D).
My housband always tells me: I’m just a little ant!
And so I, a tireless little worker, this year in addition to my beloved jams, I’m also dedicating myself to sweet and sour preserves.
Thus, for the first time, aubergines in oil for all!
Perfect with cheese plates, mixed boiled meat or simple steamed fish fillets, the aubergines preserved in oil are really a jolly!
Obviously, nothing prevents you from opening the jar just to make yourself a delicious bruschetta!
The recipe is easy, but requires a little patience: trust me though, you won’t regret it!
Compared to the more traditional recipe of aubergines in oil, in which these are blanched in water and vinegar, I used a mix of water, vinegar and white wine and, in addition, I also added two shallots that give that sweet note that just it doesn’t hurt!
Are you ready?
- Use small, fresh and firm eggplants: they will be sweeter and tastier! One time I used the long and thin ones, super fresh and collected in my father’s garden the same morning: they were so sweet, that I didn’t have to put them in salt or peel them!
- Choose high quality extra virgin olive oil: it makes the difference between a normal preserve and a really good one!
- Once opened, the aubergines must be kept in the fridge for up to 12 days (each time topping up the jar with oil).
AUBERGINES PRESERVED IN OIL
- 1,5 kg aubergines
- 200 gr honey vinegar or white wine vinegar
- 200 ml white wine
- 200 ml water
- 2 shallots
- 2 garlic cloves
- 20 peppercorns
- extra virgin olive oil
- Wash the aubergines, dry them, peel them completely or in alternating strips with the help of a potato peeler and cut them into thin slices.
- Put the slices in a colander adding some salt on each layer to keep away the bitter water of vegetation that naturally contains the aubergines: let rest all for at least 3 hours!
- Now squeeze the aubergines and place them on a plate.
- Clean the shallots and slice them thinly.
- Put the vinegar, wine, water and 20 peppercorns in a saucepan. Turn on the flame, bring to a boil and add the shallots: cook them for 2 minutes.
- Now add the aubergines, in two or three times, blanching them for 2 minutes. Drain and let them cool completely spread out on a clean cloth.
- Gently wash the aromatic herbs and slice the garlic cloves.
- Now take the sterilized jars (I wash them in the dishwasher, let them dry and put them in the microwave at maximum power for 1 minute) and lay the aubergines, layering them and interspersed with aromas, garlic and1 chilli pepper per jar.
- Now pour the oil into the jars to completely cover the aubergines and let them rest for half an hour.
- Add a little more oil to top up the jars well so the aubergines are perfectly covered and close the jars.
- Proceed now with the double sterilization: put the jars in a large saucepan so that they are completely covered with water. Bring to a boil, lower the heat and allow 25 minutes of cooking. Let the jars cool in the water, then drain and store them in the pantry for at least 15-20 days before enjoying!