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Italian Pickled Eggplant

Italian Pickled Eggplant

Name: Italian Pickled Eggplant
Prep time: 32 h 7 min
Cook time: 10 min
Total time: 17 min
Yield: 4
Cuisine: American
Ingredients: Eggplants 3; Salt 3 tsp; Water 5 cups; White wine vinegar 2 cups; Garlic 1-2 cloves; Parsley 1 tbsp; Red pepper flakes 1-2 dashes; Olive oil

traditional antipasto

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Like 6
17m
Serves 4
Easy
(1)

Ingredients

	3 Eggplants medium (6-7 inches), peeled and cut into thin strips
	3 tsp Salt
	5 cups Water
	2 cups White wine vinegar
	1-2 cloves Garlic minced
	1 tbsp Parsley Italian, fresh, minced
	1-2 dashes Red pepper flakes optional
	Olive oil enough to completely cover the eggplant

Nutritional information

443

Calories

84g

Carbohydrates

14g

Protein

42g

Fiber

49g

Sugar

7120mg

Sodium

Cuisine:

American Recipes

Ingredients

3 Eggplants
medium (6-7 inches), peeled and cut into thin strips
3 tsp Salt
5 cups Water
2 cups White wine vinegar
1-2 cloves Garlic
minced
1 tbsp Parsley
Italian, fresh, minced
1-2 dashes Red pepper flakes
optional
Olive oil
enough to completely cover the eggplant

Italian Pickled Eggplant

This Italian Pickled Eggplant recipe is the best way to preserve eggplants. Pickled eggplant is a traditional Italian antipasto. And it is perfect to serve with a crusty Italian ciabatta, alongside cheese, salami, and in a sandwich too. This scrumptious recipe fits vegetarian and vegan diets.

You will need only eight ingredients for this pickled eggplant recipe, and they are all pretty simple. For this recipe, it’s best to pick medium eggplants as they are tender and contain fewer seeds. I recommend using Italian, graffiti, or globe eggplants. These types have a lot of pulp, almost no seeds, and are meaty too. As for the pickling formula, it’s fairly simple. All you need is white wine vinegar, water, salt, garlic, fresh parsley, and a few dashes of hot pepper if you want to give your pickles a little kick. This recipe yields one cup of homemade pickled eggplants, so feel free to double or even triple it as needed.

To make the Italian Pickled Eggplant, you will need the following ingredients:

Steps to make Italian Pickled Eggplant

1	Prepare eggplants	8h
In a bowl, place 3 thinly sliced eggplants and toss with 3 teaspoons of salt, then cover and leave to sit for 8 hours.
2	Drain liquid	1
Drain the eggplant strips and squeeze out the excess moisture.
3	Boil eggplant	10
In a big pot, bring to a boil 5 cups water and 2 cups white wine vinegar. Add the eggplant and cook for 7 to 10 minutes or until tender.
4	Drain	3
Drain the eggplant strips and again squeeze out the excess moisture.
5	Toss with spices	1
In a large bowl, toss the eggplant strips with 1-2 minced cloves garlic, 1 tablespoon minced Italian parsley, and 1-2 dashes hot pepper flakes if using.
6	Spoon into jar	2
Spoon the prepared mixture into a sterilized jar. Leave at least ¾-inch of space and pour in enough olive oil to cover the eggplant.
7	Let sit for 24 hours	24h
Close the jar and leave to sit for at least 24 hours.
8	Serve
Serve as antipasto or store in a cool dark place for up to 6 months. Once opened, store covered with oil in the fridge for up to 5 days.

Make this traditional homemade Italian Pickled Eggplant and serve as antipasto with your favorite cheese, meats, and olives. Let us know if you give this recipe a try! Leave a comment below and/or tag us @cookmerecipes on Instagram to be featured in our stories.

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!