Calabrian style aubergines in oil
Aubergines in oil are one of the preserves that grandmothers used to prepare during the summer period to eat as an appetiser or side dish - or simply to enjoy with slices of homemade bread - during the colder seasons.
The preparation of aubergines in oil is not complicated, it just requires a few precautions: it is essential that all objects, from utensils to the jars used to preserve the aubergines, have been sterilised. The risk of contamination can give rise to mould and other agents which, as well as making the product unfit for consumption, can also be harmful to health. That said, let's see step by step how to prepare this delicious preserve typical of our beloved Calabria.
Ingredients for 3×500g jars
- 5Kg of aubergines
- 5 cloves of garlic
- 750ml of white vinegar
- 300g of coarse salt
- Extra virgin olive oil to taste
- 2 chillies
How to make the Calabrian style aubergines in oil
Clean the seasonings, garlic and chilli, making sure they are dry. Peel and wash the aubergines and place them in a container with cold water to prevent them from turning black. Cut the aubergines into thin slices, place them in a colander, season with coarse salt and cover with a clean cloth. Leave the salt to act for 6-8 hours, so that all the excess water in the aubergines is removed and the bitter taste typical of this vegetable is mitigated.
Drain the aubergine fillets well and wring them out to remove all the water. We can use a cloth or a special press.
Bring 1.5 litres of water and 750 ml of white vinegar to the boil in a fairly large saucepan, soak the fillets in it and cook for 2-3 minutes. Line a colander with a white napkin and drain the cooked aubergines. Now we need to press the aubergines in the colander so that they lose all the water absorbed during cooking. To do this, cover the aubergines with a second cloth and put a weight on it, for example a pot full of water. Let them stand for 4-6 hours.
Squeeze the aubergines out well, then put them in a container with the garlic cut into fillets and the chilli pepper cut into pieces. We mix everything well, let it season for 10-15 minutes, then we distribute the aubergines in the sterilised jars, leaving 2-3 centimetres of space on the surface which we fill with extra virgin olive oil.
We do not close the lid of the jars, we will do this the next day, adding more oil to the surface if necessary, if the oil previously poured in has been absorbed. We can now store our jars in the pantry, taking care to choose a place away from direct sunlight. Once opened for consumption, the jars should be kept in the refrigerator with oil always present on the surface.
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