Recipe – Melanzane sott’olio (Pickled in Oilve Oil)
These aubergines in a jar are a typical Italian preserve we like to eat as a starter. Especially when we’ve got friends over for dinner, these will be a tasty addition to a platter of bread, cheese, curated meats and olives.
Most families have their own recipe and make their own at home, so the seasoning and the flavours can change according to taste really. Here we give an idea to get you started and create your own mix.
It’s an easy recipe, but it takes a bit of time and few precautions. First, since these will be stored in jars, it’s advisable to sterilise the glass containers you’ll be using.
To do this you’ll want to boil the jars in water for at least 20 minutes. When you’re ready to put your aubergines in the jars, make sure the olive oil covers them completely.
Start by cutting your aubergines in sticks 4/5 cm long, cover them with salt and keep them for 12 hours in the fridge.
You will need:
2 aubergines, 400 ml water, 400 ml white wine vinegar, 1 Garlic clove, 1 red chilli, oregano, salt, extra virgin olive oil
After having kept the aubergines in the fridge under a layer of salt of 12 hours, take them out and wash them thoroughly, and squeeze the water out of them. Let them dry between to kitchen towels or layers of kitchen paper. Once dry put in a pan the water and the white wine vinegar and wait till it starts boiling.
This is the time to put in the aubergines and let them cook for 5 minutes.
Drain and repeat until you’ve cooked all the aubergine sticks you’ve cut during preparation. Meanwhile chop the garlic and the chilli finely.
You’re now ready to move to the next step, putting the aubergines in the jars. Place them in even layers and sprinkle oregano and the garlic-chilli mix at each layer. Once done cover with olive oil.
Make sure there is no air in the jars before covering them with the lid. and you’re done!