Melanzane sott'olio (Aubergine in oil)

Total time: 6hr 30m
Preparation Time: 30m

For 1000 g

Nutritional Information

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


  • 1.5 kg aubergines, peeled, halved lengthwise, cut into slices approx. 5 mm thick
  • 1 tsp salt
  • 1.5 litres white wine vinegar
  • 3 garlic clove, thinly sliced
  • 0.5 bunch peppermint, torn
  • 1 bunch basil, torn
  • 2 dl olive oil
  • Utensils
  • For 3 jars approx. 500 ml each

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  • Mix together the aubergines and salt in a bowl, steep for approx. 6 hours, squeeze out the excess liquid.
  • 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 jars, press down firmly. Pour the oil into the jars to just below the rim, seal.
  • Shelf life:

    in a cool, dark place for approx. 2 months. Once opened, keep the jar in the fridge and consume the aubergines quickly.

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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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