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Preserving Grilled Eggplant

i
itryalot Sep 11, 2008 03:02 PM

Wanting to grill some and put them under oil. Does anyone have a tried and true method where they don't go bad and are still not totally soggy or oily?

  1. WCchopper Sep 27, 2009 06:58 PM

    I wonder if there are parallels to the way meats are sometimes preserved with a layer of fat on top. I'm also wondering about low-acid canning techniques. Those don't usually involve oil, but you might be able to can the eggplant and add the oil whenever you use the eggplant.

    1. c
      Countryclassic 49 Sep 27, 2009 06:53 PM

      Hi itryalot! There is a great olive oil preserving method on a site called The Slow Cook. This recipe has some vinegar in it so botulinium is not likely.
      Good luck!
      Kate

      1. sarah galvin Sep 11, 2008 03:27 PM

        You could probably use a pressure canner. I just bought one today and have no experience yet but contact a university extension department. Just google it.

        1. gridder Sep 11, 2008 03:19 PM

          I don't think you can b/c of botulism fears unless you are only keeping it in the fridge for a day or two or freezing it. Oil makes an anaerobic environment which is a no-no for longer term preserving.

          2 Replies
          1. re: gridder
            i
            itryalot Sep 12, 2008 05:55 PM

            Wow. My friend's grandma used to do this in Italy for years and here too. We have been eating her goodies for many years.
            Scary thought.

            1. re: itryalot
              gridder Oct 5, 2008 02:21 PM

              I am always torn about these things -- but, a bunch of people did got botulism a few years ago from eating garlic preserved in olive oil. I never know whether to trust the food scientists (who can be overly-alarmist) or the people who have done it forever and don't consider such things (who can be overly lax).

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