{"id":62096,"date":"2021-09-26T19:14:56","date_gmt":"2021-09-26T17:14:56","guid":{"rendered":"https:\/\/znam.si\/uncategorized\/marinated-eggplants-in-olive-oil\/"},"modified":"2025-09-25T09:15:58","modified_gmt":"2025-09-25T07:15:58","slug":"marinated-eggplants-in-olive-oil","status":"publish","type":"post","link":"https:\/\/znam.si\/en\/recepti-in-hrana\/ozimnica\/marinated-eggplants-in-olive-oil\/","title":{"rendered":"Marinated eggplants in olive oil"},"content":{"rendered":" <p><strong>Marinated eggplants in oil<\/strong> 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\u2019re ideal as an addition to pasta, rice, sandwiches, or as a side dish with meat and vegetable meals. The oil they\u2019re stored in is full of flavor and can be used for salads or marinades.   <\/p>  <h2 class=\"wp-block-heading\"><strong>Ingredients for marinating eggplants (about 6 jars)<\/strong><\/h2>  <ul class=\"wp-block-list\"> <li>8 medium eggplants<\/li> <li>3 tablespoons salt<\/li> <li>1 l sunflower oil<\/li> <li>1 l olive oil<\/li> <li>coriander seeds (optional)<\/li> <li>mustard seeds (optional)<\/li> <\/ul>  <h2 class=\"wp-block-heading\"><strong>Method<\/strong><\/h2>  <p class=\"dropcapp4\">1Wash the eggplants and slice them into approximately 5 mm thick rounds. Make sure the thickness is even so they drain and fry uniformly. <\/p>  <p class=\"dropcapp4\">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. <\/p>  <p class=\"dropcapp4\">3Leave for several hours to release the dark, bitter liquid. Drain off the liquid and pat the slices dry with paper towels. <\/p>  <p class=\"dropcapp4\">4In a large pan heat the sunflower oil. Fry the slices in batches until golden brown on both sides. Drain on paper towels.  <\/p>  <p class=\"dropcapp4\">5Sterilize the jars and lids (easiest in the oven or with boiling water). Layer the fried eggplants into the sterilized jars. <\/p>  <p class=\"dropcapp4\">6If you like, add a few coriander or mustard seeds between the layers for extra aroma.<\/p>  <p class=\"dropcapp4\">7When the jars are filled, cover the eggplants completely with olive oil. Gently press down with a spoon to remove air bubbles. <\/p>  <p class=\"dropcapp4\">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. <\/p>  <h2 class=\"wp-block-heading\"><strong>Tips for Perfect Marinated Eggplants<\/strong><\/h2>  <p>\u2022 Use young eggplants with thin skin for the best taste.<br\/>\u2022 The oil from the jar is excellent for salad dressings or marinades.<br\/>\u2022 You can also add sliced garlic, chili peppers or fresh herbs (basil, oregano) between the layers.<br\/>\u2022 For longer shelf life, pasteurize the jars after filling for about 15 minutes at 85 \u00b0C.<\/p>  <h2 class=\"wp-block-heading\"><strong>Frequently Asked Questions (FAQ)<\/strong><\/h2>  <h3 class=\"wp-block-heading\"><strong>How long do marinated eggplants last?<\/strong><\/h3>  <p>If properly prepared and stored in a cool, dark place, they can last for several months. After opening, it\u2019s recommended to use them within 1\u20132 weeks. <\/p>  <h3 class=\"wp-block-heading\"><strong>Can I use only one type of oil?<\/strong><\/h3>  <p>Of course. For a milder taste use only sunflower oil. For a more intense aroma use only olive oil.  <\/p>  <h3 class=\"wp-block-heading\"><strong>What can I do with the oil after use?<\/strong><\/h3>  <p>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.<\/p> ","protected":false},"excerpt":{"rendered":"<p>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\u2019re ideal as an addition to pasta, rice, sandwiches, or as a side dish with meat and vegetable meals. The oil they\u2019re stored in [&hellip;]<\/p>\n","protected":false},"author":25,"featured_media":62095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[68],"class_list":{"0":"post-62096","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ozimnica","8":"tag-jajcevci"},"_links":{"self":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/62096","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/comments?post=62096"}],"version-history":[{"count":0,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/62096\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media\/62095"}],"wp:attachment":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media?parent=62096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/categories?post=62096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/tags?post=62096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}