This pickled aubergine recipe in olive oil is one which you are sure to love.
I’ll never forget the first time I tried these pickled aubergines.
It was love at first bite.
I remember eating the slices of aubergines on bread as an appetizer before dinner, and also using the bread to clean up the remaining olive oil.
Pickled aubergines in olive oil are a classic Italian side dish that adds a wonderful spice to sandwiches, goes wonderfully with meat and makes a really tasty appetizer.
The herbs used can vary from parsley to basil, mint to oregano (I usually use a mixture of oregano and basil).
But do not be surprised by the details, and feel free to adapt my version to your taste.
The recipe is not difficult, but the aubergine is prepared in stages with long waits between steps, so you end up taking a whole day to prepare them.
it’s worth it believe me!
I’ll tell you now that once finished, you’ll have to wait a week or two for the pickled aubergines to be ready to be eaten.
I know it’s the hardest part, but it’s worth it trust me!
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Most families here in Sicily have their own recipe, so the seasoning and flavors can really change according to taste.
Here we give you an idea to start and create your own mix.
Feel free to make these in batches, then you have enough for a few months.
They also make real good gifts for friends and family!
Simple recipe for pickled aubergines in olive oil! An absolute delight. Really good as a salad or part of a dish of appetizers. But even better with a slice of warm bread!
- 5 Aubergines
- Rock salt
- 500ml of White wine vinegar
- 2 Medium-sized carrots
- 1 Celery
- 15 Basil leaves
- 4 Garlic cloves
- Extra virgin olive oil
#1 Wash and peel aubergines.
#2 Dry them well and cut them into strips.
#3 Then put them in a colander and sprinkle them with coarse salt.
Cover with a flat plate and put an additional weight on its surface, this will serve to eliminate all the water present in the eggplant.
Let them rest for about 10 hours. Every two hours you can remove excess water from the eggplant container.
#4 After 10 hours, pour the vinegar (500ml) and water (500ml) into a large pot and bring to the boil, and let the aubergines cook for about 3 minutes.
#5 Place the cooked aubergines on a plate covered with paper towels. Let them cool for about an hour or so.
#6 Meanwhile, cut the carrots, garlic and celery into rounds.
#7 In a jar, superimpose the aubergines with carrots, celery, garlic, basil and oregano. Complete the layers with enough olive oil to completely cover the aubergines.
Continue until the jar will be full.
I recommend waiting at least a week to eat the picked aubergine in oil, but if you can wait two weeks your eggplant will be even tastier.
It is an easy recipe, but it takes some time and some precautions.
First of all, since these will be stored in jars, it is advisable to sterilize the glass containers that will be used.
How To Sterilize Your Jars
- Using hot water and dishwashing detergent, wash jars and lids thoroughly.
- Place a dish towel at the base of a large pot and place the empty jars with the right side up.
- Add another dish towel between the cans to prevent breakage during boiling.
- Fill the jars with water first (this method prevents them from floating while filling the pot with water).
- Then slowly fill the whole pot with water, completely covering the cans with one inch of water.
- Bring the water to a boil over high heat.
- Once it starts to boil, lower the heat and let it boil for another 30 minutes.
- Add the cans lids about ten minutes before turning off the flame.
- Remove from flame and let cool a little bit.
- Use pliers to carefully empty and remove the jars.
- Place them face up on a clean cloth for a few minutes.
You really cannot go wrong with this recipe.
The important thing is to make sure you drain and cook the aubergines. And that all of the ingredients are submerged in olive oil.