Calabrian style aubergines in oil

Preserved aubergines are really delicious and Calabrian-style aubergines in oil are certainly no exception. Here is the recipe with and without cooking.

We need to take advantage of the summer, the sun and the heat to stock up on supplies for the winter and those of you who love preparing preserves know this well. One of the most prepared and appreciated are the Calabrian-style aubergines in oil which are distinguished from the others by their fillet shape and the aromas used .

Calabrian aubergines in oil must necessarily include, in addition to aubergines, chilli pepper and garlic. Only by combining these flavors is it possible to obtain the characteristic taste , which makes them so good both alone and placed on a slice of toasted bread.

Not to mention the fact that aubergines in oil with the Calabrian recipe are an excellent gastronomic gift for relatives and friends. You can be sure that they will ask you for an encore!

How to make Calabrian-style aubergines in oil

1. First, wash the aubergines well under running water and then remove the peel with the help of a potato peeler. As soon as they are ready, dip them in a basin of water to prevent them from blackening.
2. Cut the aubergines first into slices and then into matchsticks, placing them in a colander.
3. Season them with a handful of coarse salt , mix and cover with a cloth, leaving them to drain overnight (preferably 24 hours) with a weight on top. In this way they will lose their characteristic bitter taste.
4. The following day, drain them well and squeeze them with your hands.
5. Bring a sufficiently large pan with two parts water and one part vinegar to the boil.
6. Dip the aubergines and leave to cook for a maximum of 2 minutes .
7. Drain them with a slotted spoon and squeeze them very well, using a potato masher if necessary.
8. Then squeeze the aubergines with your hands, place them in a bowl and season them with oil, minced garlic without the core, chopped fresh chilli pepper and oregano.
9. Distribute them into sterilized jars, stopping two centimeters from the edge.
10. Cover with oil and place the cap on each one without closing.
11. Let the jars rest for a whole day, topping up the oil level if it drops, then close and put in the pantry.

To extend the shelf life you can also boil the jars in boiling water for about 15-20 minutes , wrapped in a clean cloth to prevent them from banging together.

And here is a video recipe very similar to our preparation (with cooking):

The original no-cook recipe

The original recipe, which all the grandmothers of Calabria know by heart, has two main characteristics: they are prepared raw and need a fairly long resting time divided into several periods.

In short:

1. After cleaning and cutting the aubergines into fillets, drain them with salt and a weight on them for a long time (in the original version up to 24 hours are recommended ).
2. Squeeze them well and place them in a bowl with some vinegar (just enough to cover them) and place a weight again over the fillets, leaving them to rest for as many hours .
3. At this point, once the second rest has finished, squeeze the aubergines very well, also using a potato masher .
4. Place them in a bowl and season them with chopped garlic, chopped chilli pepper and other flavorings to taste such as oregano.
5. Place everything in sterilized jars and cover with oil, then cover with caps but without closing.
6. The next day , top up the oil and close the jars tightly, then place them in the pantry.

Read also

Raw aubergines in oil