Aubergine preserved in oil

Aubergines are one of the tastiest and best-loved summer vegetables. During the summer their flavour is really intense and they are virtually seed-free. So we wanted to set some aside for us to use in the winter, as a base for a quick dinner with fish or meat, or else to use them to make pizzas and crostini. The recipe we suggest uses uncooked aubergines, but they are quite safe provided you follow the recipe and the resting times indicated to the letter. Enjoy your work!


  • aubergine Two purple aubergines
  • cooking salt 100 grams
  • white wine vinegar 400 millilitres
  • bay leaves A bay leaf
  • mint
  • oregano
  • chilli
  • garlic 1 clove
  • extra virgin olive oil
30 minutes Total time
Serves 4 persons
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Peel the aubergines and cut them into slices. Lay them in a colander and sprinkle with plenty of salt. Add a weight and leave for 12 hours to extract the bitter juices. When the 12 hours are up, rinse off the salt, squeeze the aubergines and dry them with absorbent paper. Take a sealed container, add the aubergine slices and cover with the vinegar, then leave for another 12 hours making sure they are covered well. After another 12 hours, drain, squeeze and dry the aubergines again. Place them in a sterilized jar with some excellent olive oil, interspersing the aubergines with garlic, chilli pepper, bay leaves, mint and oregano. Seal and either consume immediately or sterilize by boiling the jar in water for 20 minutes.

The aubergines must be well covered with vinegar
Their are two variants of this recipe: one where the aubergines are cooked, and one where they are not

Step by step

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