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Serve eggplants in oil on crusty bread, as part of antipasto platters, or tossed into pasta and salads. Once opened, keep the jar in the refrigerator and use within 2 weeks. Always use a clean utensil to remove eggplants and make sure they stay covered with oil.
Variations:
Add whole peppercorns or capers for extra flavor.
Use fresh rosemary or thyme instead of oregano for a different herb profile.
Include roasted red peppers or sun-dried tomatoes in the layers for variety.
Try a smoky version by grilling the eggplant slices before preserving.
FAQ:
Can I use any type of eggplant?
Yes, but smaller or thinner-skinned varieties work best for preserving. Avoid overly large, seedy ones.
Why do I need to salt the eggplants first?
Salting helps remove bitterness and excess water, which improves texture and preservation.
How long can I store unopened jars?
If properly sterilized and sealed, jars can be stored in a cool, dark pantry for up to 3 months. Always check for signs of spoilage before use.
Can I reuse the oil?
It’s best to discard or use it only for cooking (not raw consumption), as it may contain moisture from the vegetables.
Do I need to pressure-can this recipe?
This recipe is a refrigerator pickle. For long-term shelf storage, a pressure-canning method would be required to ensure safety.
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