Raw aubergines in oil

Of all the summer preserves, raw aubergines in oil are one of the most popular. Here is our recipe for preparing them.

Summer brings with it high quality fruit and vegetables and the desire to preserve their flavor for the winter is very strong. Among the most preserved vegetables of all there are aubergines and it is for this reason that we want to share with you a preserve in which they are the protagonists: raw aubergines in oil.

There are several variations of this dish and rest assured that by the end of reading this article you will know them all. The procedure we followed as a basic recipe to make homemade raw aubergines in oil is a bit long and requires at least 12 hours of waiting between the first step and the last. However, the result will be truly incredible and with a minimum of organization you can prepare them all at once and then put them in the pantry.

How to make raw aubergines in oil

1. First, wash the aubergines well and remove the ends.
2. One at a time, to prevent them from blackening, peel them with a potato peeler.
3. Then cut them into slices one centimeter thick and then into one centimeter sticks and as they are ready, place them in a glass container: you can use a preserving jar of at least 4 l or a bowl.
4. Form a first layer of aubergines of about 5 cm, salt and press well with your hands to compact them. You will notice that some vegetation liquid will begin to come out.
5. Add a little vinegar and continue with the layers, adding salt and vinegar until they are finished.
6. Cover with a large plate just less than the diameter of the container and place a weight on top (a pot full of water or a bottle always full of water).
7. Leave to rest for at least 12 hours , we recommend 24 hours.
8. After this first phase, drain the aubergines and squeeze them well with your hands or with the help of a potato masher.
9. Chop garlic, chilli and mint and place them in a bowl. It is not mandatory to use mint, of course, you can also opt for oregano or parsley to your liking.
10. Also transfer the aubergines into the bowl and mix, dividing them well in case they are all pressed together.
11. Then season with plenty of oil and mix to distribute all the flavours.
12. Transfer the aubergines into sterilized jars , pressing well with your hands.
13. Cover with oil (both seed and extra virgin olive oil are fine) leaving a centimeter from the edge.
14. Place the caps without closing and leave to rest for 12 hours .
15. After this period of time, top up the oil if necessary, close with the cap and transfer the jars to the pantry. Your aubergines are ready to be enjoyed after about a month.

To create the vacuum you can close the jars tightly and boil them for 5-10 minutes in a large saucepan with a cloth inside, so that they don't bang together. Then drain them and let them cool upside down so that the vacuum is created perfectly.

And here is a video recipe very similar to our preparation:

The preparation of the raw aubergines in oil recipe is a bit long and you can also opt for aubergines in oil : quicker to make and still perfect to serve as an appetizer!

Conservation

Eggplants in oil without cooking can be stored in the pantry for about a year . Remember to always attach a label indicating the contents and preparation date. Once opened, the better you are at least 1-2 weeks after preparation , however they can be kept in the refrigerator for a week.

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