Traditional Sicilian marinated eggplants (melanzane sott’olio) just like my Sicilian mum used to make. This recipe is all about simple ingredients, olive oil, and a little patience. In Sicily, my mum preserved everything — tomatoes, artichokes, olives — and eggplants were always one of her favourites. In this video, I’ll show you step by step how she prepared them, so you can bring this beautiful Sicilian tradition into your own kitchen. These marinated eggplants have a firm texture, a gentle vinegar fragrance, and layers of flavour from parsley, capers, sun-dried tomatoes, lemon, and olives. Perfect as a side dish, on bruschetta, or simply enjoyed straight from the jar.
This eggplant recipe is an easy recipe to follow, resulting in a delicious and authentic italian food dish, all while practicing food preservation techniques. It’s a great way to enjoy homemade sicilian recipe!
INGREDIENTS
Eggplants (aubergines)
Salt
White vinegar (distilled, or wine vinegar if preferred)
Fresh parsley
Lemon zest
Mild chilli (or chilli flakes)
Sun-dried tomatoes
Capers
Olives (black and green, or your choice)
Rosemary sprigs
Oregano
Olive oil
METHOD
Slice the eggplants and salt them under weight to release water. After several hours, blanch in a 3:1 water to vinegar solution for one minute.
Drain, dry, and prepare the flavourings.
Layer the eggplants in jars with parsley, lemon zest, chillies, sun-dried tomatoes, capers, olives, and rosemary. Cover completely with olive oil and finish with oregano on top.
Store in a cool, dark place. Refrigerate after opening and always keep eggplants fully covered in oil.
FOOD SAFETY NOTE
Always keep eggplants completely covered in olive oil, store jars in a cool, dark place, and refrigerate after opening. For longer storage, check your local guidelines on home preserving and food safety.
