This recipe for marinated eggplants, known in Italian as “Melanzane sott’olio” is brought to you directly by one of our favourite Sicilians and guardians of tradition, Nonno Filippo.
He is very passionate about the process of preserving eggplants (which he also grows himself) and shares his best tips and secrets to getting the perfect texture and flavour.
The sott’olio technique is a beautiful tradition in Italian cuisine and very popular in southern Italy in particular. Simply put, it’s a way of preserving vegetables under oil (or sometimes vinegar) so you can enjoy them long after the harvest season has passed.
Long before supermarkets and global food transport, this was how Italians made sure nothing from the garden went to waste.
This marinated eggplant recipe is a favourite in our household and once a jar is opened, it doesnt last long!It’s completely gluten-free and perfect for antipasto platters or serving alongside a nice cheese board.
An added bonus? Once you jar it properly, it’ll keep for up to a year although trust me, I doubt it will last that long.
Watch How to Make MARINATED EGGPLANTS Like a Sicilian Nonno (Melanzane Sott’Olio)
This marinated eggplant recipe is simple, rustic, and nonno approved!
Vincenzo’s Plate Tips to Make The Marinated Eggplant
Boy or Girl?
You can tell if your eggplant is male or female by looking at the bottom. A male has a small round dimple and lighter color, while the female has a longer dash-like dimple and is darker. Use male eggplants. They have better flavor, fewer seeds, and a creamier texture!
Don’t Fear the Salt
It might seem like a lot, but salt is your friend here. It draws out moisture and bitterness from the eggplant. The salt will drain out with the water later, leaving you with perfect slices.
Heavy Weight
You need something heavy to press the eggplant. No timber? No problem. Fill up a large bottle (about 5 liters) and place it on top. Easy!
Remember the 3:1 Rule
When rinsing the eggplants, use 3 parts water to 1 part vinegar. For example, 3 liters of water for every 1 liter of vinegar — this helps wash away the excess salt without overpowering the flavor.
Don’t Cook Them
When blanching, just dip the eggplants in boiling water for 30 seconds, no more! You’re only rinsing them, not cooking. If you overdo it, they’ll turn mushy and lose flavor.
Lock in the Flavor
Always use jars with rubber-sealed lids. This keeps the flavors locked in and your marinated eggplants nice and fresh for months.
Spice It Up… Or Not
If you don’t like it spicy, simply skip the chilies. This marinated eggplant recipe works beautifully either way.
Let the Oil Settle
After you pour in your EVOO, give it a little time. The oil will sink, bubbles will rise to the top, and the level will drop. Top it up again once the bubbles are gone so everything stays fully covered. And don’t forget — always keep the lid on while you’re waiting, so no little surprises (like dust or insects!) land in your marinated eggplant jar.
How to Serve Marinated Eggplant
When you’re ready to enjoy, simply take a few eggplant slices out of the jar and let the oil drip off a little. Then serve them up with some soft, fresh bread, perfect for soaking up that delicious oil. Want to make it even better? Add a few slices of salami, prosciutto, or your favorite cured meats on the side.
Marinated Eggplant
Print Recipe
Equipment
- Peeler
- knife
- Chopping-board
- Bucket
- Tea towel
- Timber (or any heavy object for pressing)
- large pot
- Colander
- Jars (for storage)
- Popsicle sticks (to help push the eggplants down)
Ingredients
- Eggplants
- Rock salt
- 2 liters / 8.4 cups white vinegar
- Chilies, optional
- Garlic
- A fresh bunch of basil
- Oregano
- Extra virgin olive oil, EVOO
Instructions
Preparing the Eggplant
- Hold the eggplant by the stem and peel the skin. Then cut off the stem.
- Slice the eggplants into 10–12mm thick slices (around 0.3–0.5 inches).
- Depending on how many slices you have, place them in a large bucket or container.
- Sprinkle a generous handful of rock salt over the slices, cover them with a tea towel, and place something heavy on top (like a timber board or any heavy object) to press the eggplant and help release moisture.
- Leave it at room temperature overnight (about 24 hours).
- After 24 hours, bring a large pot of water and white vinegar to a boil (use 2 liters of vinegar to 6 liters of water).
- Drain the salted eggplant using a colander. Once the water is boiling, blanch the eggplant slices for 30 seconds.
- Drain the eggplant again in a colander and place something heavy on top to squeeze out any remaining moisture. Let it sit for 5 minutes.
- Spread the eggplant slices out on a clean, flat surface, cover with a clean towel or blanket, and let them dry for about 6 hours.
Filling the Jars
- After 6 hours, your eggplant slices are ready for jarring. Finely chop the chilies and garlic.
- In each sterilized jar, place 5 to 6 slices of eggplant flat at the bottom, then add about half a teaspoon of garlic, half a teaspoon of chopped chilies, a pinch of oregano, and a few fresh basil leaves. Repeat the layering process, eggplant followed by the seasonings, until the jar is full.
- Once the jar is full, make sure the top layer is eggplant. Place popsicle sticks across the top to hold the slices down and prevent them from floating. Pour EVOO into the jar until everything is fully covered.
- Place the lid on loosely without tightening it yet. Let the jar sit for a few minutes so the oil can settle and bubbles rise to the top. Once the oil level drops, top it up with more EVOO if needed, then close the lid tightly.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If you love this marinated eggplant recipe, you’ll surely love these recipes:
- EGGPLANT PARMIGIANA – a Southern Italian classic with layers of eggplant, rich tomato sauce, mozzarella, and pecorino, then bake until perfectly gooey.
- ITALIAN GRILLED EGGPLANT – bursting with sweet, smoky flavor, drizzled with balsamic vinegar and EVOO. Perfect as a side, antipasto, or sandwich filling
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