Italian Aubergines in Oil
Italian aubergines in oil is a simple preservative that’s as easy to prepare as delicious to eat. It can be made in only 15 minutes and it can keep for months. However, once opened, you should keep refrigerated and use within the week.
You can eat these aubergines as is, as a tasty appetizer, in place of meat slices in sandwiches and toasts, or add a nut of vegan sour cream in the middle, roll them, and stick them on a stick for a classic Italian aperitif.
The following ingredients are enough for one small jar.
- ½ large Italian aubergine
- Unfiltered extra virgin olive oil
- 2 cloves garlic
- 1 tablespoon minced parsley
- Pinch of salt and pepper, to taste
Rinse the aubergine and chop off the ends. Slice it into rounds – if the aubergine is large, halve the slices so it will be easier to fit them in the jar. Grill the aubergines on both sides. Take off the heat, season with salt and pepper, and set aside to cool for 5-10 minutes.
Peel the garlic cloves. Drop one clove into the jar and add enough olive oil to cover its bottom. Push a couple of aubergine slices in the jar. Add a pinch of parsley and cover with oil. Repeat until you reach half of the jar. Drop the other garlic clove into the jar and continue to fill the jar with the aubergine slices, parsley and oil until you reach the top. Make sure that the last aubergine slice is covered in oil and rotate the jar a bit on the sides to make sure that there are no air bubbles before closing the jar. Shake lightly and store in a dark, cool place.
When you decide to eat the aubergines, simply remove the top and pick the slices out of the jar.