Preserving Grilled Eggplant

[itryalot]

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?

[WCchopper]

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.

[Countryclassic 49]

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

[sarah galvin]

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.

[gridder]

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.

[itryalot]

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.

[gridder]

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).