Eggplants Preserved in Oil

Melanzane Sott'olio

Milinciani sutt’ Oghiu




Olives, cheese, giardiniera, salted anchovies or sardines are a "necessary requirement" in a Sicilian pantry, and preserved eggplants, garnished with fresh extra virgin olive oil and peperoncino (hot pepper), will complement and greatly enhance a lunch or the assortment of appetizers for your formal dinner.

Enjoy eggplants in oil or as a garnish. Stuff it in your cold cut sandwiches and you will discover new dimensions in the taste and aroma of a simple panino imbottito.

To make eggplants for longer conservation:



·        4 small Italian eggplants (1 ½ lb) 

·        1 cup canola or corn oil 

·        4 cups water 

·        2 cups distilled white vinegar 

·        Pinch of oregano 

·        Bunch of mint leaves 

·        6 bay leaves 

·        2 teaspoons salt 

·        Salt and pepper 

·        Garlic and olive oil to garnish 





Remove stalks, peel and slice eggplants horizontally ½ inch thick. Cut each slice lengthwise into strips about ½ inch wide and about 2 ½ inches long.

In a stainless steel pot, bring the water to a boil with 2 full teaspoons of salt, bay leaves and vinegar.

Place the sliced eggplants into the boiling water, a few at a time. After 2 to 3 minutes, use a skimmer to lift and place in a colander.

As soon as the eggplants are cool, squeeze them with the skimmer or with your hands to remove excess water. Pat dry using a rag or paper towels and place in a large bowl.

Dress eggplants with canola or corn oil and season with oregano, pepper, mint and 3 bay leaves.

Place in a glass jar and press down lightly. If necessary, add more oil so that eggplants are completely covered.

Close tight and store in a cool place, preferably refrigerated.

You can preserve eggplants for about 45 days.

Serve at room temperature garnished with olive oil and sliced garlic.




Buon Appetito!