I first saw a recipe for this last summer on a blog, & I thought: wow, that’s interesting. Coming from a decidedly non-Italian family, I myself never ate eggplant in oil. I never had it in my house. However, I will say I never remember it being a staple in any homes I went to, either. Even the Italian ones. I had an Italian uncle by marriage, and I went to him & my aunt’s home for many dinners that he cooked: pasta fagioli, homemade pizzas, lasagne, etc. I also had many Italian friends with big old school Italian families & crazy huge Sunday dinners, and I never once saw a jar of eggplant in oil. I can’t say I really paid attention to something like that though, especially as a child. But apparently regardless of my total unobservance, it is quite popular, as both a condiment and side dish.
I actually never ate eggplant as a child or young adult.
I didn’t eat an eggplant myself until I was almost 27 years old.
I know you’re probably thinking I’m insane. I’m not, I assure you. We can skip discussing my strange food phobias/quirks for now, okay? Let’s just stick to the topic at hand, which is eggplant in oil.
Let me give you the full background here: Last summer we were hit with Hurricane Irene (which thankfully was Category 1 as it got closer, but more like Tropical Storm Irene by the time it actually hit here) and she was a bitch. New York is never hit with hurricanes; by never I mean there have only been about 84 of them since the 17th century. And most of them- only if they hit directly and at their full power- have been, if not devastating, then massively destructive. Probably because it takes a monster of a storm to wind it’s way all the way up here keeping that strength the whole time. So Irene hits, & we were incredibly lucky to still have had a home, a car and power by the time she left, because many people here didn’t. But after that whatever veggies were on the vine before it hit pretty much weren’t anymore. I knew this would be the case ahead of time, so I just pulled all the vegetables that were growing (and were a decent/useable size) right off the plants. That meant that my eggplant wasn’t exactly large, it definitely wouldn’t have fed a family with an abundant eggplant parmigiana, which was my original plan. It was small and not very mature. After reading the aforementioned blog post about “melanzane sott’olio”, I sliced it up into thin slices just I like I saw on that blog and put it in a jar with some garlic, olive oil & oregano for my mother.
Not for me. Like I said above, it took me almost 30 years for me to even deign to try an eggplant. And I did, and I came to this realization: I am not a big eggplant fan. Unless it’s fried beyond recognition in seasoned bread crumbs & oil until crispy, and then slathered with melted mozzarella cheese & a delicious tomato sauce. And even then? I’d much rather have something else. Like the Local Kitchen said, it’s the slimy factor that gets me, I get the icks from slimy food (that explains why I don’t like oysters, either). The frying makes it crispy and kind of disguises the sliminess. Although at my friend Samantha’s wedding, I had a delish veggie casserole type-thing with a pastry topping & ricotta cheese, kinda like a veggie version of a pot pie, and it was loaded with eggplant. Not fried. But I still ate that shit like it was going out of style. That’s a rarity with me. However I know my mother loves eggplant, so I thought maybe she’d want some melanzane sott’olio for her sandwiches.
And whattaya know? It was a success! The tiny little 8 oz. jar I made for her didn’t last very long. I vowed to her I’d make another (larger) jar once I got my hands on fresh eggplant next summer (which would be this summer).
But I didn’t grow any eggplant this summer. And time got away from me; I swear I don’t know where the summer went! I actually forgot ALL about the eggplants in oil until I saw that white eggplant at the market. It was sitting with a bunch of other white eggplants, and right next to it a bunch of equally lovely but skinnier lavender eggplants. All locally grown. All absolutely lovely. And I thought to myself, “I think it’s time for some melanzane sott’olio.” They were so pretty and plump, and for the most part unblemished. I figured I’d buy one of the bigger white ones and make a jar of pickled eggplants for my mother.
I’m such a good daughter.
Eggplant can be tricky for a lot of people. Most people complain it’s bitter, so they use the salting method to remove the bitterness. But the trouble is most of them either don’t let it “sweat” long enough or they don’t rinse all the salt off properly, so then it’s either still too bitter or it’s too salty. I’m quite sure that many an eggplant dish, all over the world, has been tossed in the garbage due to this mistake. But if you rinse it well, and then cook it in the vinegar mixture and squeeze it well, then you’ll be just fine. Also, if you’re using the white eggplant, it’s much less bitter than it’s darker counterparts, so this step is skip-able. I didn’t bother doing it, and everyone agreed there was no bitterness. Though if you’re a worry wart it won’t hurt you to do it. Just make sure you rinse all that salt off!
It’s a very simple process. My directions that follow are for making ONE pint of this, using ONE eggplant. Adjust as necessary. Other than your eggplant, you’ll need:
- a container of olive oil (I used extra virgin, decent quality but not a very expensive one since it will just absorb the other flavors anyway)
- hot pepper flakes
- some red or white wine vinegar (depending on your taste), or even just plain old white vinegar if that’s all you’ve got.
If you want to add some thinly sliced garlic, basil leaves or other herbs that’s up to you. You’ll also need a pint jar. It’s fine to use one that isn’t a canning jar because there’s no canning involved, so make use of your old cleaned-out sauce jars or whatever.
Wash the eggplant and cut off the ends. If you prefer it peeled, then do that. I left the skin on mine, but you can’t tell since it’s white. There’s nothing wrong with the skin, it’s perfectly edible, so leave it on if it doesn’t bother you. If you use a purple eggplant it’ll add a nice color to the jar. Slice the eggplant fairly thin into about 1/4″ rounds, or if you prefer, slice it into strips. Using a colander over a large bowl, place a layer of eggplant in the colander then salt it. Repeat this process until all the eggplant is in the colander and salted. Place a plate on top of the eggplant and then weigh it down. I like to use a bag of sugar or flour if I have it around. Leave it like this for 8-12 hours. All the bitterness and moisture in the eggplant will leech out because of the salt. Now you can rinse it thoroughly, and I mean thoroughly. If you want to do it one more time, you can, but you don’t have to. And if you do, don’t leave it another 12 hours- I think 2 would suffice for a second round. Place the rinsed off eggplant on a plate covered with paper towels (or a clean, thin dish towel), making sure the paper towels hang over the sides of the plate. Raise the sides of the paper towels to form a “bag” holding the eggplant and gently squeeze the remaining moisture out. Now you’re ready to cook.
In a medium saucepan, combine roughly 1 1/2 cups red wine vinegar with 1 1/2 cups water. Bring it to a boil and add the eggplant. Cook the eggplant for about 2-3 minutes, making sure it’s all submerged by pressing down with a wooden spoon occasionally. If you’d prefer to cook the eggplant in small batches, then you only need 1/2 cup of each. Place the cooked eggplant on another plate covered with paper towels and let dry for 20 minutes, or pat and squeeze dry once it’s cool enough to touch. I like to keep the eggplant hot before I add it to the jar, so I squeeze it and pat it dry (or as dry as I can get it). Add the cooked pickled eggplant to a clean jar in layers: first adding a few slices of eggplant, then some oregano, a few more slices of eggplant, then some hot pepper flakes, and so on, covering each layer with olive oil. Do this until your jar is full. I used dried oregano from my garden last summer, but fresh is okay too. You can add some chopped or thinly sliced garlic, like I mentioned above, if you wish, or even some basil. Maybe even a sliced fresh Bell pepper, if you want to get really wild & crazy. Close the lid and once the jar is cooled (if you filled it with hot eggplant, that is), pop that bad boy in the fridge. The olive oil will congeal, but if you remove it from the fridge and place it in a warm spot in the kitchen for 15-20 minutes before eating, it’ll re-liquify.
Some say to let it sit for a week or so to let the flavors fuse. My mom eats hers as soon as I give it to her. Do as you like.
Some ideas for eating it? Well, for one it’s good right out of the (room temperature) jar. Also, it’s excellent on sandwiches, pretty much any kind. My most recent utilization (when I’m cooking for other people, people who enjoy eggplant much far than I) is to add some of it to hot pasta, with or without sauce. Just sprinkle a little cheese on top to finish it off and you’re good to go.
I have heard/seen people who leave the jars out on the counter for weeks (some say months) at a time. They have never died of botulism, nor did their ancestors who did things this way for centuries. There are also people who process the jars of eggplant in oil using a waterbath canner to seal them for shelf-storage. I’ve done this with peppers, myself, although they never really lasted long enough to pose a health risk either way (and were refrigerated once opened). However, I can’t in good conscience tell you to do this, because… well.. this is where I have to do the USDA/FDA public service announcement:
Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. There are no canning recommendations. Fresh herbs must be washed well and dried completely before storing in the oil. The very best sanitation and personal hygiene practices must be used. Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. It may be frozen for long term storage; there are no home canning recommendations.
Preserving in oil is currently not recommended. Oil may protect botulism organisms trapped in a water droplet. Furthermore, oil may have a deleterious effect on lid gaskets and the at least one manufacturer of home canning lids recommends against it.
I have to be responsible and make you aware of any dangers that keeping this out unrefrigerated presents. That said, you’re all adults and you can make your own decisions. If you can make the decision to buy cigarettes, buy a 2-liter of Coke or get behind the wheel of your car after you’ve had a few beers, then you can decide for yourself whether or not this is a risk you want to take. I spoke briefly during my Canning for Dummies post about safely canning foods, and oils can’t be safely canned (even in a pressure canner). Therefore, it’s only recommended for use immediately or to store in the fridge. But again… you’re all adults. And you’re going to do what you want either way. I just don’t have to be responsible for it! I did say, “I told you so.”
And if you enjoy this idea, why not try some shrimp this way?
*Sung to the tune of ‘Mambo Italiano,’ of course.