It is difficult if not impossible to answer since you are using what are generally considered untested and unapproved methods and recipes. Wild Fermentation isn't considered a USDA/NCHFP approved source of safe reliable info and neither are personal recipes.

It is your choice to use them of course but all any of us can do is guess or offer personal opinions as to the safety since there is no safety documentation on any of it and most of us don't subscribe to it.

Personally, I would not find your eggplant recipe to be safe to consume because there is no processing and even if there was pressure canning would be required. But the oil in it insulates the bacteria preventing even the pressure canning heat from killing it. That is why oil is not approved for use in most canning recipes.

As a general rule, items which are kept refrigerated are considered safe to consume for a limited period of time but not for long term storage. Refrigeration does not kill or even stop the development of bacteria. It merely slows its growth. Harmful levels of listeria as well as other harmful bacteria can easily be cultured out of refrigerated foods in as little 3 weeks. Low acid foods like eggplant is further compromised if done in oil as it can contain botulism spores that can grow and produce lethal toxins. That risk simply isn't worth it to most.

For that reason USDA/NCHFP do not recommend long term fridge storage of foods that were never processed, especially low acid foods. While properly acidified, pickled, brined, and fermented foods have a somewhat longer fridge shelf life, it is not indefinite - far from it because the pH rises over time in storage and bacteria begins to grow. Depending on the food in question 3 months is max.

Proper acidification and proper full processing is the only way one can assure safe long term storage.

This quote from the International Food Safety Network archives at Kansas State may answer your question:

Italian workers reported 65 per cent of 84 cases of botulism in that country in a five-year period were attributed to homemade vegetable preserves in oil.

Botulism is low-incidence but high risk, so an individual or family may follow a particular preservation procedure for a long time before the odds go against them. But when luck turns, then the results are very nasty.

This quote from Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil by
B. A. Nummer, D. W. Schaffner, A. M. Fraser, E. L. Andress explains the issue more thoroughly:

Consumer interest in storing vegetables or herbs in oil or infusing oils with these products has grown over recent decades. Vegetables and herbs stored in oil provide several conditions necessary for botulinum toxin production, including an anaerobic environment. Studies of documented outbreaks of botulism have identified vegetables and herbs in oil as the food source, with most outbreaks traced to home-prepared versions. Implicated foods include peppers, garlic, mushrooms, and eggplant. Visual or other organoleptic clues do not provide adequate information to prevent botulism. Most Cooperative Extension resources have communicated the risks and hazards of storing these foods at room temperature and suggest refrigeration, freezing, drying, and acidifying as alternatives. The safest recommendation is to freeze vegetables or herbs stored in oil. If the product is not frozen, it should be refrigerated and then either consumed within four days or discarded. Future research is required to clarify the potential of additional hurdles to preparing and storing these foods safely. Possible research areas include the use of boiling water canning, acidification, and drying followed by an acid dip.

Refrigeration is a good option but the document I've linked to below recommends no longer than three weeks. I'd give freezing a shot. You might do a small test batch, refrigerate the majority for short-term consumption and freeze the remainder then thaw (in the refrigerator) after a week or so to see how it comes out re texture.

Carol

Here is a link that might be useful: Food Safety and Preservation Herbs and Vegetables in Oil

If you watch Mary Ann Esposito's program on TV (Ciao Italia), you may see her instructions on preserving tomatoes and eggplants in oil, without canning them. I had a good friend many years ago who also preserved them the same way. Both my friend and MA Esposito said this has been used for eons in Italy -- way before, and after, modern canning methods were developed. Here's MA's method:

Tomatoes & Eggplant Preserved in OO
(from Mary Ann Esposito)

1. Dehydrate some plum tomatoes, using a dehydrator or in the oven on a cake rack (omit this step for eggplant).
2. Re-hydrate the dried tomatoes by simmering them in some red wine vinegar (begin here for the eggplant, sliced in �" pieces). Drain.
3. In the bottom of the jar, sprinkle some salt and peppercorns.
4. Add a layer of fresh basil.
5. Add two or three tomatoes.
6. Repeat until the jar is filled, then pour EVOO to completely cover.
7. Store on the shelf or in a refrigerator.

Using something for eons doesn't mean no one ever got sick. That's a poor measure of safety.

I could also say for eons people got food poisoning without ever being certain what caused it.

However, in this case, the critical difference is that the eggplant is thoroughly acidified in red wine vinegar (which often is 6-7% acidity). That acidification reduces the risk exponentially.

Carol