How do you go about canning eggplant in oil?

Answer by  Javaholic (227)

Canning eggplant is a good idea. Although thoughts to address on how to prevent discoloration and its tendency to soak up too much oil. I found sauting slices with a little oil and seasoning is good. After it sits for a day in the refridgerator it becomes soagy. Test a batch and examine its results to create a game plan.

Answer by  SIDDHU (861)

Yes just roast the egg plant in the oven brushing with little oil and after the egg plant is roasted smash it. Then on a kadai add oil and your choice of spices like garlic , green chilli , salt and garnish with coriander leaves.

Answer by  leize (222)

Cut ends off eggplant, slice thinly, Layer slices in colander, sprinkling with salt. Put weight on slices. Leave overnight, Remove excess salt by squeezing. boil mixture of 1/2 water, 1/2 vinegar; Cook batches of eggplant slices, two minutes each, remove, leave to dry, layer oil and eggplants in clean jars.

Answer by  Darkephoenix (1789)

I was always told that eggplants couldn't be canned because they just turned to mush after about a month or so. The best way I've ever been able to keep them is by freezing. Hope that helps some.