Preserved Eggplants

There are so many lovely eggplants around at the moment, so I preserved some last week for future eating.

It is a really easy recipe and the effort is definitely worth it. Thanks to my Italian mother in law, Marie, for the recipe 🙂

Preserved eggplants can be used in all sorts of ways. I have used mine in ricotta pasta sauce, and a vegetarian lasagne. Or you can eat them as part of an antipasto plate.




4-5 large eggplants

dried herbs of your choice – I used thyme, oregano, basil and chilli.

lots of olive oil (about 1 litre)

salt to taste



Slice the eggplant in 1cm thick slices

drizzle with olive oil

sprinkle herbs and salt on

char gril til they are nice and soft (you may need extra olive oil at this stage)

place in a large jar.

every so often, put extra herbs in the jar and sprinkle some salt

Fill the jar with olive oil and keep in the fridge.


You can use this recipe with other vegetables such as mushrooms, and capsicum too.


Please note, that the olive oil will go solid in the fridge. It is not an issue, as it will liquify at room temperature very quickly.

Let me know if you make them 🙂


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