Eggplants (or aubergines, if you’re feeling fancy!) are such a gorgeous addition to any backyard garden. With their glossy skins and unique shapes, they’re as decorative as they are delicious. If you find yourself with a bumper crop and want to keep that summer flavor going into the winter, preserving them in oil is a fantastic—and tasty—way to go.
A World of Variety
Did you know there are over 40 different varieties of eggplant? They come in a stunning range of colors, from snowy white to deep, moody violets and everything in between.
The flavor profiles are just as diverse. Depending on the variety, you might taste anything from fruity and mild to creamy or even earthy and mushroom-like. It’s definitely worth experimenting with a few different types in your garden to find your personal favorite!
How to Preserve Your Harvest
If you want to enjoy your eggplants long after summer fades, you’ve got options. One of the easiest and most reliable methods is freezing them.
Drying is another tried-and-true technique. But if you’re looking for something ready-made for the grill or the frying pan, marinating or preserving them in oil with a few herbs is the way to go.
Marinating with Oil
- Give your eggplants a good wash and pat them dry.
- Slice them into rounds about 1/2 to 1 inch thick.
- Sprinkle the slices generously with salt and let them sit for about 30 minutes. This draws out the bitterness.
- Rinse the salt off with cold water and dry the slices thoroughly on a kitchen towel.
- Brush the prepared slices with a mixture of olive oil and minced garlic.
- Fry them in batches in a lightly oiled pan.
- If you prefer that smoky char, toss them on the grill for about three minutes per side.
You can enjoy these fried or grilled slices warm or cold. They’ll stay fresh in the fridge for a few days.
Preserving in Oil (The Italian Way)
To preserve eggplants for the long haul, you’ll need a clean, sterilized jar. Grab about 2 lbs of small eggplants, 2 tablespoons of salt, 2.5 cups of white wine vinegar, 5 garlic cloves (adjust to your taste!), a bunch of fresh basil, about 1.25 cups of olive oil, and a handful of capers.
- Bring a pot of water to a boil with the salt and vinegar.
- Clean the eggplants and cut them into 1/2 to 3/4 inch slices.
- Boil them in the vinegar water for about 10 minutes, then turn off the heat and let them soak for another 10 minutes.
- Drain them and let the slices dry completely on a clean kitchen towel.
- Thinly slice the garlic and pluck the basil leaves from the stems.
- Toss the eggplant slices in a bowl with some oil to coat them.
- Layer the slices into your jar along with the garlic, basil, and capers, letting any excess oil drip in.
- Press down firmly to remove any air bubbles, then top it off with enough oil to completely cover the vegetables.
Stored in the refrigerator, these marinated eggplants will keep for up to two months.
Quick Tip: Don’t be afraid to get creative! Swap in different herbs or spices to find your own signature blend. There are so many delicious combinations just waiting to be discovered.