Melanzane sott'olio (Aubergine in oil)

Melanzane sott'olio (Aubergine in oil)

Total: 6 hr 30 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 159 kcal
, Fat: 12 g
, Carbohydrate: 4 g
, Protein: 1 g


1000 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ½ kg aubergines, peeled, halved lengthwise, cut into slices approx. 5 mm thick
1 tsp salt
1 ½ litres white wine vinegar
3 garlic cloves, sliced
½ bunch peppermint, torn into pieces
1 bunch basil, torn into pieces
2 dl olive oil
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For 3 jars approx. 500 ml each

How it's done

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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.

Good to know
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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