Melanzane sott'olio (Aubergine in oil)

6hr 30m
Preparation/cooking time: ca. 30m + Allow to brew: ca. 360m

For 100 g

Nutritional Information

Contains 159 Kcal, 1g Protein, 4g Carbohydrates, 12g Fat


  • 1.5 kg aubergines,geschält, längs halbiert, in ca. 5 mm dicken scheiben
  • 1 tsp. salt
  • 0.5 bunch peppermint, broken into pieces
  • 3 clove of garlic, cut into thin slices
  • 1.5 litre white wine vinegar
  • 1 bunch basil, broken into pieces
  • 2 dl olive oil

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  • Mix together the aubergines and salt in a bowl, steep for approx. 6 hours, squeeze out the excess moisture.
  • Bring the vinegar to the boil, simmer the aubergines and garlic for approx. 4 mins., remove, pat dry with kitchen paper.
  • Layer the aubergines, garlic, mint and basil in the clean glasses, press down firmly. Pour the oil into the glasses to just below the rim, seal.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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