Aubergines in oil: recipe classic (raw) and variants. How to prepare stuffed aubergines in oil. Helpful instructions and tips.
The eggplant they lend themselves to various preparations. You can prepare many side dishes to combine with meat, fish or they can represent a single dish as in the case of stuffed aubergines or eggplant flans in a vegetarian version or with the addition of meat.
They can accompany grills, salads or enrich filled sandwiches. In Naples, moreover, there is a typical dessert that is prepared with eggplant and chocolate! In short ... with aubergines you can start from the appetizer to get to the dessert!
A wild card in the kitchen can be represented by aubergines in oil. Also in this case, the ingredient allows maximum versatility.
In this regard, here how to make aubergines in oil following ours recipe, step by step.
Eggplants in oil, raw or cooked?
In this first recipe the aubergines are madeto boil. For the recipe ofraw aubergines in oil, just skip the step where they are boiled :) in the recipe that follows, dedicated toaubergine in oil stuffed with tuna, raw eggplants are used. If you have any doubts, you can read the procedure of the recipe for stuffed aubergines in oil where the aubergine is stored raw so as to remain more crunchy!
- 2 kilos of eggplant
- Half a liter of apple cider vinegar
- Half a liter of water
- Extra virgin olive oil as required
- 1 clove of garlic
- 1 chilli
- 3 teaspoons of salt
- A handful of pine nuts (optional)
- Oregano (optional)
- Sterilized jars
Useful information: the aubergines must be large, fleshy, without bruises and without parts damaged or cooked by the sun.
They are delicate vegetables with a rather short shelf life. After a maximum of 3-4 days in the fruit and vegetable section of the refrigerator, they must be put in oil if not consumed.
Aubergines in oil, the preparation
- Wash the aubergines, remove the top and cut them into thin slices of about 3 or 4 millimeters.
- Put the slices in a salad bowl and gradually sprinkle each side of the eggplant with fine salt.
- Let it rest for about 1 hour.
- Once this is done, carefully squeeze the aubergines so that they lose water and place them on a clean cloth.
- After covering the aubergines with another cloth, press again, to make the aubergines lose any more residual water.
- Take a very large steel pot and pour in the vinegar, water and salt and let it boil.
- As soon as the water boils, put the eggplant slices inside
- Stir and cook for about 3 minutes after boiling resumes
- Drain the aubergines and let them cool then squeeze them on a clean cloth
- Take the sterilized jars and pour the aubergine slices with chopped garlic, chilli and some pine nuts
- Cover the slices entirely with oil and wait a day before closing the jars
- The next day, re-melt more oil and plug hermetically: to make sure the oil penetrates well, put the jars upside down for a few minutes then uncork, pour any oil and put the cap back
- Store in the pantry, away from sources of heat and humidity
Yours are ready aubergines in oil.
Stuffed aubergines in oil
In this paragraph we will seehow to make raw eggplants in oil, using the eggplant recipe stuffed with tuna and anchovies. Here are the ingredients:
- 4 kg of eggplant
- 250 g of tuna in drained oil
- 200 g of roasted black olives
- a handful of pickled capers
- a handful of pickled peppers
- 120 g of drained anchovies in oil
- fine salt
- quality oil (extra virgin olive oil)
In this recipe, the aubergines in oil are raw and filled with many good things! If you don't like one or more ingredients than the ones suggested, you can substitute them by increasing the amount of tuna.
For example, if you don't like anchovies, don't add them and increase the amount of tuna to use by 120g!
Here's how to prepare aubergines in oil stuffed with tuna.
- Peel the aubergines and cut them into slices about half a centimeter thick.
If you want to get a result similar to that of aubergines in oilthat you find at the supermarket, you must first dehydrate them. This step is not essential but recommended. Here's how to do it.
Arrange the aubergines in a large container and, in each layer, add a little salt. Put pressure on the aubergines, you can press manually (from time to time) or apply a weight on the container so as to constantly crush them. The salt will be used to eliminate the liquid contained in the aubergines and to return a more dehydrated finished product. The aubergines, thus arranged, are left to rest for 24 hours. After 24 hours, remove the excess liquid and squeeze the aubergines, being careful not to break them. Continue with thepreparation of stuffed aubergines in oilas described below.
- Place the aubergines in a new container that you are going to fill with vinegar. Apply pressure again by placing a weight on it or using a vice. Wait 24 hours.
- After 24 hours, transfer the aubergines in a cloth and squeeze them well. To squeeze the aubergines you can use a press.
- At this point, you can stuff the aubergines which must appear firm, dry and light-colored (if dehydrated).
- Collect the ingredients of the filling in a dish. And, with the help of a cut and a knife, you get a chopped of anchovies, tuna, peppers, olives and capers.
- Season the filling with garlic and oregano.
- One by one, take the aubergine slices and fill them by rolling the slice on itself.
- Fix thestuffed eggplantinto the jar, taking care to press it well to remove all air pockets.
- Cover the stuffed eggplant rolls with plenty of extra virgin olive oil.
- Do not immediately close the jars. Wait a few hours and then top up the oil again. Only when the oil has filled every gap can you close the jars.
Aubergines in oil, storage
Let at least 1 month pass before consuming them.
The jars can be stored for at least one year if they are kept intact. If opened, they must be put in the fridge and consumed within three days.