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Marinated eggplants in oil are a perfect pantry staple for colder months. Tender fried slices of eggplant, preserved in quality olive oil, turn into a real culinary treat. Prepared this way, they’re ideal as an addition to pasta, rice, sandwiches, or as a side dish with meat and vegetable meals. The oil they’re stored in is full of flavor and can be used for salads or marinades.
Ingredients for marinating eggplants (about 6 jars)
- 8 medium eggplants
- 3 tablespoons salt
- 1 l sunflower oil
- 1 l olive oil
- coriander seeds (optional)
- mustard seeds (optional)
Method
1Wash the eggplants and slice them into approximately 5 mm thick rounds. Make sure the thickness is even so they drain and fry uniformly.
2Generously salt the slices and stack them in layers in a colander or tray. Weigh them down with a flat tray and a bowl of water.
3Leave for several hours to release the dark, bitter liquid. Drain off the liquid and pat the slices dry with paper towels.
4In a large pan heat the sunflower oil. Fry the slices in batches until golden brown on both sides. Drain on paper towels.
5Sterilize the jars and lids (easiest in the oven or with boiling water). Layer the fried eggplants into the sterilized jars.
6If you like, add a few coriander or mustard seeds between the layers for extra aroma.
7When the jars are filled, cover the eggplants completely with olive oil. Gently press down with a spoon to remove air bubbles.
8Seal the jars tightly and store them in a cool, dark place. Once opened, keep in the refrigerator and ensure the eggplants remain covered with oil.
Tips for Perfect Marinated Eggplants
• Use young eggplants with thin skin for the best taste.
• The oil from the jar is excellent for salad dressings or marinades.
• You can also add sliced garlic, chili peppers or fresh herbs (basil, oregano) between the layers.
• For longer shelf life, pasteurize the jars after filling for about 15 minutes at 85 °C.
Frequently Asked Questions (FAQ)
How long do marinated eggplants last?
If properly prepared and stored in a cool, dark place, they can last for several months. After opening, it’s recommended to use them within 1–2 weeks.
Can I use only one type of oil?
Of course. For a milder taste use only sunflower oil. For a more intense aroma use only olive oil.
What can I do with the oil after use?
The oil in which the eggplants were stored is full of flavor and can be used for salads, frying vegetables or as a base for marinades.
