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Grilled aubergines in oil: the recipe for a quick and tasty summer preserve

Grilled aubergines in oil: the recipe for a quick and tasty summer preserve

Le grilled aubergines in oil I’m a summer preserves quick and easy, perfect to use as contour for main courses of meat or fish, to be served as antipasto or to be used to enrich sandwiches. Unlike the classic aubergines in oil, which are not cooked, in this case the sliced ​​eggplant they come grilling and then seasoned according to your tastes. In our recipe we seasoned the grilled aubergines with garlic, Origan and abundant extra virgin olive oilbut if you like you can add to the dressing of chili pepperto make a Calabrian variant, or replace oregano with demand o fresh parsley. Some recipes then include the addition of White wine vinegar or balsamic vinegarwhich makes the aubergines more aromatic.

Prepare this preserve in the summer, when the aubergines are firm and tasty, so that you have a nice one stock up for the winter: in this case the vegetables will be closed in sterilized jars, so that they last a long time. So here’s how to prepare tasty grilled aubergines in oil in a few minutes.


Extra virgin olive oil

How to prepare grilled aubergines in oil

Cut the aubergines into medium-thick slices 1. . . . Salale 2 and let them rest for 30 minutes, so that they lose excess water. Pour a little oil into a pan and grill it on both sides 3.

Transfer them to a plate and drizzle with a drizzle of oil 4. Pour the oil into the bottom of the jar, add the eggplant, garlic and oregano 5 and cover everything with plenty of olive oil 6. The grilled aubergines in oil are ready: you can enjoy them immediately or keep them in the pantry.


Grilled aubergines in oil can be preserved, covered with oil, for 4-5 days in the refrigerator in an ovenproof dish or food container. To keep them longer they must be put in jars sterilized; once opened, the jars will be placed in the fridge and the aubergines eaten within a few days, making sure they are always covered with oil.

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