Preserved Eggplant In Olive Oil

Preserved Eggplant In Olive Oil is a tasty way of preserving eggplant that I prefer to have in my storehouse. Like zucchini in oil, eggplants in olive oil turn out very tasty, flavored, and rightly marinated.

We are now in the period when we still have fresh eggplants, so you are in time to prepare your pickles if you have not already made them.
We need to use fresh, long eggplants that are preferably just pulp and have not created too many seeds inside.

The procedure is simple. So, we peel eggplants first, pass for a while in a boiled solution of water and vinegar, and then stored them in olive oil.

So, the boiled solution serves to put the sliced eggplants a little, but not to fill the jars.
Also, you can try Peppers in Oil.

Ingredients

• 1 kg of eggplants
• 250 ml of water
• 250 ml of white vinegar
• salt, garlic, black pepper, basil leaves, chilly pepper, olive oil

Directions

1. First, we will sterilize the jars as explained in other recipes by boiling them in a pot with water or in the oven.
2. Peel eggplants and cut them into slices.
3. Then, we will salt them with coarse salt and leave them for 1-2 hours to release the excess water.
   Next, we put them in a colander and squeeze them hard with our hands. In this way, they are ready to put in the boiling solution.
   
4. Once the time is up, place the water and white vinegar on the fire with a tablespoon of boiling salt.
5. When the water boils, put the eggplants in a boiling solution for two minutes. Remove and let them drain and cool on a clean napkin. The eggplant must cool before putting in the jar.
6. We start filling the jars by placing the garlic, chili peppers, basil leaves, peppercorns at the bottom. Fill the jar by squeezing the eggplants well and adding spices from time to time.
7. In the end, we will leave the jars one finger empty and add spices again. We cover it with oil, taking care that the air comes out. We can shake the jars or use a knife tip to draw out air bubbles. Let the little vase rest and check it for olive oil level. If necessary, we will add other olive oil that the eggplants cover.
8. Finally, we will close the jars with lids well, and we will pass it in sterilization by boiling it with heads up covered with water for 10 minutes.
9. When the jars cool, the lid must have a vacuum closure. In this way, the cover does not click when you press it. Otherwise, the eggplants will not be good to consume. Store in a cool, dark place.
10. When we open the jars, we store them in the refrigerator for a few days.

Bon Appetit!

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