Recipes
Aubergines in oil: a preserve that lasts all year with photos and videos to prepare it
Every family has its own recipe for aubergines in oil. If you are looking for the perfect one, here are our tips to prepare for this preserve!
Aubergines in oil are the best way to enjoy this vegetable all year round, thanks to a simple preserve . Today, in fact, we see the easy recipe (even if, we already told you, it's not very fast) to make when you have plenty of it at home and to bring out when necessary, even out of season.
The preparation is a bit long , but simple and very tasty as well as one of the best way to preserve aubergines. You can eat them as an appetizer , on bruschetta, to enrich a savory pie or as a side dish for a second course of your choice.
There are many recipes in circulation, almost one for every family. We will give you ours: let's see together how to obtain a crunchy , meaty and very tasty result with all the steps and the video recipe !
Preparation of aubergines in oil with the classic recipe
With this dose you will get about two 300 g jars of finished product. We advise you to start in the evening so you can use the night to purge the aubergines .
1. The first thing to do is wash and dry the eggplants. Then, remove the peel and cut them into very thin strips or match sticks .
2. Place them in a glass bowl, distributing the aubergines and coarse salt in layers.
3. Cover with a smaller plate to flatten them and place a weight on top : a pot full of water will do just fine.
4. Leave them like this for about 12 hours. This is what the classic recipe requires, which we advise you to follow, but if you are in a hurry 3/4 hours may be sufficient. This step will allow the aubergines to release all their vegetation water and not be bitter. If you can skip this step in many other recipes with this vegetable, it is essential to make aubergines in oil.
5. The next day , bring water and vinegar to the boil in a saucepan and immerse the aubergine matches after having drained and squeezed them well.
6. Let them blanch for a maximum of 5 minutes , then drain with a slotted spoon on a clean tea towel and let them cool.
7. Sterilize the jars (you have to boil them for about 20 minutes ) previously (recommend: hygiene is essential!).
8. Gently squeeze the aubergine strips with your hands to remove the excess liquid and start putting them into the jars.
9. Put a first generous layer of aubergines , cover them with oil and add the roughly chopped garlic and chilli pepper (the garlic without its core).
Add another layer of aubergines as well as the herbs until the jar is full , cover again with the oil and close with the lid.
If after a few minutes the oil level drops, this means that it has been absorbed by the aubergines. Open the jars and add more oil, then seal tightly .
If your garden has been very generous and you are looking for many other ideas, here are manyrecipes with aubergines !
Read also
Calabrese-style aubergines in oil: an amazing summer preserve
storage
Store in the pantry for at least 1 week or 10 days before enjoying them . Once opened, keep them in the refrigerator and make sure they are always covered with oil to avoid the possible onset of mould.
In the pantry, if the place is dark, cool and dry, they will last about 10 months . If you notice a change in the smell, we advise you not to risk it: something probably went wrong in sterilization or storage.
Read also
Raw aubergines in oil
We advise you to prepare large quantities of it in order to have a good supply for the winter ; if you have a lot of them, here are also many suggestions for storing aubergines !
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