Aubergines in Oil: Pickled Aubergines withThermomix

Aubergines in Oil are a mixed blessing: a pleasure in winter, a cross in summer. Their preparation takes a long time and it must be done carefully. But Thermomix allows me to speed up this process and it’s a real joy for me!

Pickling Aubergines is a hard stuff but I LOVE the result!!!!! As you can read in Wikipedia, Pickling, "also known as brining or corning is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle."

Aubergines in Oil, or pickled aubergines, are an extraordinary resource in my winter dinners. They are the ingredient for pizza my husband like most and also a very savoury hors d'oeuvre for dinners with friends. Such a delicacy does deserve its time of preparation, doesn’t it?

If you like aubergines, you may also try my Parmigiana Aubergine: Aubergines with Tomatoes and Cheese.


- Black Aubergines
- Coarse Salt
- Oregano
- Garlic
- Chilli
- Extra Vergine Olive Oil
- White Wine Vinegar

How to make Aubergines in Oil

Wash aubergines properly (if you can by using bicarbonate) and cut them in thin slices.

Salt aubergines with coarse salt in order to take some water away from them. I put them in a colander with a lid and a weight upon them. Then I put the colander in the sink or in a bigger bowl, in order to let water drain from them.

Leave them this way for at least 4 hour. I usually do this operation in the morning, in order to let water draining all day long. In the evening, when it’s cooler, I go on with the other steps of the recipe.

Dry aubergines with a tea cloth and then grill them on both sides.

Now Thermomix takes is office.

Put garlic, chilli and oregano in the mixing bowl. 3 Sec. Speed. 7.

Sterilize glass pots and lids. I use the same process for jams. For example you can have a look to Cherry Jam.

Put in a pot an aubergines, a little bit of the chopped spices made with Thermomix, a lot of vinegar and a lot of oil. Go on this way up to end of the pot.

My advices

When you do aubergines in oil, you have to respect some important rules in order to avoid the danger of botulism.

I cook aubergines a long time, flood them with vinegar and put a finger of oil (so that no aubergine goes out of it).

If you have other information about storing aubergines and avoiding botulism, let me know it in comments.