Italian Pickled Eggplant

traditional antipasto
Traditional antipasto
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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
Ingredients

Italian Pickled Eggplant

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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:

Ingridiens for Italian Pickled Eggplant

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 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!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

It's fantastically delicious and healthy! Thanks for sharing!

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