Italian Pickled Eggplant

Italian Marinated Eggplant Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Eggplant: Make sure you choose firm eggplants with smooth skin and no soft patches. Peel them before cutting into small strips.
Kosher salt: The salt draws moisture out of the eggplant during the resting period. Rinse it off thoroughly before boiling the strips. I tried sea salt the first time I pickled eggplant, but since it had a finer texture, it packed more densely into a tablespoon, making the eggplant saltier. If you only have regular sea salt or any fine salt, you can use it but I recommend using less because it’s not a tablespoon-for-tablespoon swap.
White distilled vinegar: This vinegar is for the blanching liquid. It has a straightforward, sharp flavor.
Fresno chili peppers: Slice the peppers into thin rings. Their heat can vary, so the finished eggplant may be more or less spicy depending on the peppers.
Fresh garlic: Mince the cloves so you can distribute them evenly between your jars. You could also finely slice them if you wanted.
Fresh parsley and basil: Chop the herbs before layering them with the eggplant. You can add extra herbs if you like.
Extra virgin olive oil: Choose a good quality oil because it’s a large part of this dish and the flavor will be apparent in the finished recipe. You’ll need enough to cover the eggplant and herbs completely.

How to Make Italian-Style Pickled Eggplant

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Salt the eggplant: Toss the peeled eggplant strips with salt in a colander over a plate and let them drain.
Blanch the strips: Boil the vinegar and water, rinse the salt off the eggplant and add the strips to the boiling liquid.
Drain and dry: Drain the eggplant, rinse with cold water and squeeze out the excess moisture. Dry the eggplant strips on paper towels.
Fill the jars: Divide the eggplant, chilies, garlic and herbs between clean jars. Cover with olive oil, leaving space at the top, and refrigerate promptly.

Substitutions and Variations

Different eggplant varieties: Italian, Japanese or Graffiti eggplants are all options for this recipe. Any eggplant should work, as long as you keep the strips similar in size.
Serrano peppers: Swap these for the Fresno peppers if you want to use a hotter pickle.
Red pepper flakes: Try red pepper flakes instead of the fresh chilies, starting with ½ teaspoon per jar.
Additional herbs: Add fresh oregano sprigs or fresh thyme leaves along with the parsley and basil.
Lemon zest: Include a small strip of lemon zest in each jar for a citrus aroma. You could also experiment with orange, lime or grapefruit for a more unusual flavor!
Capers or olives: Add a few capers or pitted Kalamata olives to each jar for a more briny touch.

Serving Suggestions

With bread and antipasti: Serve the pickled eggplant with toasted baguette slices or add a small dish to an Italian antipasto board. I really like it with homemade focaccia or even mushroom focaccia, along with other Italian dishes.
With a main dish: Add some to roasted chicken, fish or lamb. You could also serve it as a cold accompaniment to chicken cutlets.
In sandwiches or on pizza: Drain off excess oil before layering the strips into a panini or using them as a pizza topping. They’re also really good in pressed picnic sandwiches and with other picnic recipes.

How to Store

Store: Refrigerate promptly in sealed jars for up to 4 days. Keep the eggplant covered with oil and use a clean utensil each time. These jars aren’t shelf-stable; they do need to be kept in the refrigerator.
Freeze: I don’t recommend freezing this because the eggplant can be mushy when thawed.
Before serving: If the oil has solidified, spoon out the portion you need and let it stand briefly so the oil can liquefy. Keep the remaining jar refrigerated.