A traditional Italian preserve turning eggplant into a flavourful antipasto. Sliced, salted, and gently boiled, the eggplant is then dressed with herbs, garlic, and oil for a delicious condiment or snack that keeps for weeks.
Melenzane (Preserved Eggplant)
Prep time :
15 minutes (plus 24 hours salting and 2 weeks curing)
Serves :
12
Total Time :
About 15 minutes
Melenzane (Preserved Eggplant)
Ingredients
- 5kg fresh, firm eggplant, peeled and cut into ½ cm thick batons
- 1.2L white vinegar
- 1.2L water
- ½ tsp chilli flakes
- ½ tsp dried oregano (or more to taste)
- 2–3 garlic cloves, finely sliced
- Handful flat-leaf parsley, finely chopped
- 50g salt (plus more if needed)
- Vegetable oil and/or extra virgin olive oil (to cover in jars)
Method
Salt Eggplants:
- Place eggplant batons in a large bowl or tray. Sprinkle with salt and massage well, coating all pieces.
- Weight the eggplant down with a plate or similar and leave to draw out liquid for 24 hours.
Drain & Dry:
- Remove salted eggplant and squeeze out as much liquid as possible using a clean tea towel.
Boil Eggplants:
- Combine vinegar and water in a large pot and bring to a boil.
- Add eggplant and boil for 5 minutes, stirring constantly. Drain thoroughly.
- Cool until comfortable to handle, then squeeze out excess water again with a towel.
Pack & Preserve:
- Layer the drained eggplant in sterilised jars, adding garlic, chilli flakes, oregano, and parsley.
- Mix gently in the jar, then pour in enough oil to completely cover the eggplant.
- Seal the jars tightly and invert to cool overnight (place on a tray in case of leaks).
Cure & Serve:
- The next day, check the oil level and top up if necessary. Store in the fridge for at least two weeks before serving.
Chef’s Tip
For best results, always ensure the eggplant is well-drained before adding to jars, excess moisture shortens the shelf life. Feel free to adjust the garlic, herbs, and spice to your taste. Use neutral vegetable oil or extra virgin olive oil for a richer Mediterranean flavour.
