Straight from family kitchens and local traditions, this classic Eggplant in Olive Oil recipe captures the rich, tangy flavors of summer vegetables preserved for the colder months. Perfect for antipasto platters, sandwiches, or as a flavorful side, this simple preparation keeps eggplant tender and infused with vinegar, garlic, and olive oil. Here’s how food lovers everywhere can preserve the taste of summer with this timeless recipe.
Ingredients:
- 4.4 lbs eggplant (about 2 kg)
- 8 1/2 cups wine vinegar or regular vinegar (2 liters)
- 1 1/4 cups olive oil (10 fl oz)
- Salt (to taste)
- 3-4 cloves garlic, minced or chopped
Preparation:
- Wash the eggplants thoroughly and dry them well. Slice into 1/4-inch thick rounds.
- In a wide pot, bring the vinegar to a boil. Add the eggplant slices and cook for about 5 minutes until slightly softened.
- Carefully remove the eggplant slices and layer them in clean, dry jars.
- Let the eggplants cool, then pour some of the cooled vinegar used for cooking into the jars to cover the eggplants partially.
- Add the chopped garlic evenly across the jars.
- Cover the eggplants completely with olive oil.
- Seal the jars tightly and store them in a cool, dark place. The eggplant will keep for up to 6 months.
