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How to preserve eggplants in olive oil according to Italian canning recipes. Get this and more Italian eggplant recipes on GP, an Italian food blog.
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Italian pickled eggplant

Course canning recipes
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project

Ingredients

Instructions

  1. Peel the eggplant (completely or partially if you like them a little sour) and slice them (medium size slices).

  2. Place them in a tray or bowl and sprinkle them with salt (if you need to display them on different layers, salt each layer).
  3. Set them aside for at least an hour.
  4. Rinse them, drain them and wrap them in a kitchen cloth (in 15 minutes it should absorb most of the remaining water).
  5. Fill a medium pot of water, add the vinegar, the bay leaves, and the peppercorns, and bring them to a boil.
  6. Meanwhile thinly slice the onion.

  7. When water is boiling, add the sliced onion and eggplant. Cook 2 minutes.

  8. Drain the eggplant well and display them on a new kitchen cloth. Bring them to room temperature.

  9. Meanwhile thinly slice or chop the garlic clove and the chili. And remove the leaves from the thyme sprig.
  10. Take a sterilized, medium size jar. Pour in a couple tablespoons of olive oil. Display a layer of eggplant slices, sprinkle them with a few slices of garlic, a pinch of chili and one of thyme leaves. Repeat with a second layer and go on until you’ve filled the jar (leave an inch from the border free).
  11. Close the jar with a clean, sterilized lid.