Preserved Grilled Eggplant With Garlic

Difficulty:

Basic
20

minutes

Servings:

4
A recipe allowed in a / / / / diet.

This is an excellent way of preserving the eggplants and not only them. But what makes this megalicious is the grilling; the grilled eggplant’s deliciously tart and smoky taste is not only preserved but upgraded by the salty and oily mixture of garlic, parsley, and vinegar.

Nutritional Chart

Calories: 351 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 2 g
  • 36 g
  • 9 g

Ingredients Needed for Preserved Grilled Eggplant With Garlic

1 eggplant, thickly sliced
4 garlic cloves, crushed
salt
vegetable oil
1 tablespoon parsley, finely chopped
2 tablespoons vinegar

How to Make Preserved Grilled Eggplant With Garlic

  1. Heat a grill pan over low heat and add the eggplant slices. Cook them on both sides until grill marks appear.
  2. Add the crushed garlic and 1/2 teaspoon of salt to a small bowl and mix. Add 2 tablespoons of vegetable oil and mix some more.
  3. Layer the eggplant slices into a lever arm jar, taking care to coat each layer with garlic-oil mixture and parsley.
  4. Add the vinegar and fill the jar with more vegetable oil. Seal it.
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4 thoughts on “Preserved Grilled Eggplant With Garlic”

  1. Elaine

    What is the shelf life after sealing, should it be refrigerated or can it sit on a dark, cool shelf?
    Does it need to be water bathed or pressure canned?

    Reply
    1. Andrei Gusty

      Hi, Elaine! A dark, cool place would be the best place to store the jar. Once opened, keep it in the refrigerator for up to two weeks. Maybe three? No water bath.

      Reply
      1. Carla

        So how long is it good for in storage before opening? And is there another option besides lever arm jars? I have a lot of egg plant and not very many jars. Can I use canning jars as long as there is enough oil above the eggplant?

        Reply

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