Italian marinated eggplant in oil

Italian marinated eggplant in oil


  1. Eggplant 2.5 kg
  2. Vinegar 9% 600 ml
  3. Salt 110 g
  4. 4 cloves of garlic
  5. Hot pepper 1 pc.
  6. Parsley 5 g
  7. Olive oil 150 ml
  • Main ingredients: Eggplant, Pepper, Garlic, Greens
  • Serving 10 Servings
  • World CuisineItalian Cuisine


bowls, board, knife


Step 1.

Cut eggplant into thin cubes. Chill hot pepper, garlic and parsley.

Step 2

Put chopped eggplant in a container, sprinkle with salt and mix by hand until juice is released.

Step 3

Add vinegar and put a load on the eggplant. Leave eggplant under load at room temperature for 24 hours.

Step 4

Drain all the liquid and squeeze out any remaining liquid from the eggplant using a towel.

Step 5

Add 100 ml of oil, hot pepper, garlic, parsley and mix well.

Step 6

Put the eggplant in sterilized jars, with a stick or knife, release all the air and add oil so that the eggplant is completely covered with oil. Close the jars with lids and put in a dark cool place, after 2-3 weeks the eggplants are ready.
Enjoy your meal!