Go Back
–+ servings
A fork lifting pickled eggplant strips with herbs and red pepper from a glass jar.
Print Recipe
No ratings yet

Italian Pickled Eggplant

These tangy pickled eggplant strips have a tender texture and fresh chili heat. The seasoned olive oil is really good with toasted bread for dipping.
Prep Time20 minutes
Cook Time2 minutes
Resting Time6 hours
Total Time6 hours 22 minutes
Course: Condiment, Side Dish
Cuisine: Italian
Keyword: how to pickle eggplant, Italian marinated eggplant, Italian pickled aubergine, Italian-style pickled eggplant, melanzane sott'olio, pickled eggplant recipe
Servings: 3 Jars
Author: Bella Bucchiotti

Equipment

Ingredients

  • 2 Pounds eggplant peeled and cut into small strips
  • 2 Tablespoons Kosher salt
  • 2 Cups white distilled vinegar
  • 2 Cups water
  • ½ Cup Fresno chili peppers sliced
  • 2 Cloves garlic minced or finely sliced
  • ¼ Cup fresh parsley chopped
  • ¼ Cup fresh basil chopped
  • 2 to 3 Cups extra virgin olive oil good quality

Instructions

  • Add eggplant strips to a colander and sprinkle salt evenly over them. Use your hands to mix the salt all over the eggplant.
  • Let the eggplant strips rest for 4 to 6 hours to release the water.
    • Set the colander on a plate or dish to catch the liquid.
  • Add vinegar and water to a large pot and bring to a boil over medium-high heat.
  • Rinse the eggplant in the colander to remove the salt. Add eggplant to the vinegar mixture and boil for 2 minutes.
    • Don't give it any longer. The brief boil is to brine the eggplant, not cook it until soft.
  • Drain the eggplant strips and rinse with cold water to cool. Use your hands to squeeze out as much moisture as possible. Lay eggplant on paper towels for 10 minutes.
  • Line up 3 (16-Ounce) canning jars, and evenly layer eggplant strips, chili peppers, garlic, parsley and basil.
  • Pour in the olive oil until the eggplant and herbs are completely covered.
    • Leave a little space at the top. You don't need to leave a whole inch, as you're not processing the jars for shelf-stable storage.
  • Serve with toasted baguette or as a condiment or side dish.

Notes

Use a weighted plate: I like to put heavy plate on the salted eggplant to press out liquid while it's resting.
Keep the blanch brief: Only boil the eggplant for 2 minutes. Longer cooking can make the strips too soft.
Remove excess water: Squeeze the cooled eggplant thoroughly and let it drain on paper towels. Extra water will dilute the oil mixture.
Clean utensils: Always use a clean utensil or tongs to remove the eggplant from the jars. You can introduce bacteria into the jar by using your fingers.

Nutrition

Calories: 1394kcal | Carbohydrates: 21g | Protein: 4g | Fat: 145g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 105g | Sodium: 4677mg | Potassium: 820mg | Fiber: 10g | Sugar: 12g | Vitamin A: 834IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 2mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code