preserved eggplants

This is a recipe that my mom learned many years ago from a friend of hers. It smells like home to me and it’s something that once I start eating I just can’t stop. It’s an appetizer preserved in oil, and you can keep it in the fridge for months. It can be very convenient to have it ready when you have last-minute guests. And my kids love it too!

All you need is one eggplant, a cup of vinegar, a clove of garlic, salt, oregano and extra virgin olive oil. You also need a jar for canning.


Peel the eggplant, cut it into slices 0.2 inch thick, and then into pieces about  1 inch * 0.2 inch. Drain them with salt for more or less 10 hours, so that they loose their water.

Dry them and put them again into the colander. Pour a cup of vinegar into a big bowl and place the colander over it, so that the colander is all inside the bowl, but the eggplants are not in touch with the vinegar. Cover with a lid and let them rest for 24 hours.

After that time pour the vinegar over the eggplants, drain them and dry them over a paper towel.

Put half clove of garlic into the jar and fill half of it with the eggplants, pressing them a bit. Put the other half of the garlic clove and a pinch of salt and oregano. Fill completely the jar with the eggplants, put another pinch of oregano on the top and cover entirely with extra virgin olive oil.

Keep the jar in the fridge and wait a couple of days before eating them.