Italian Pickled Eggplant
User Reviews
5.0
123 reviews
Excellent
Italian Pickled Eggplant
Report
This easy Italian Pickled Eggplant or Melanzane sott'olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil.
Share:
Ingredients
- 3 medium Italian eggplants* (see notes) (6-7 inches) (16-17 cm)
- 3 teaspoons salt
- 5 cups water
- 2 cups white wine vinegar
- 1-2 cloves garlic (minced)
- 1 tablespoon fresh Italian parsley (minced)
- 1-2 dashes hot pepper flakes (if desired)
- olive oil (enough to completely cover the eggplant)
Add to Shopping List
Instructions
- Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
- After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
- In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender but not mushy, check after 5 minutes. Taste one to make sure it is tender.
- Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!
Notes
- The amount of water and white wine vinegar for this recipe should be enough for up to 5-7 eggplants, if making more than double the amount of water and vinegar.
- A trick for removing the excess moisture my mil showed me is to place the drained eggplant in a clean tea towel and wring it out in the towel. Works every time.
- If storing make sure you use a tight fitting and keep in a dark cool room, wait at least 7 days before opening. Once open eat within 3-4 days. Make sure the eggplant is always covered with oil. If any mold appears dicard.
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
84g
(28%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
7120mg
(297%)
Potassium
3333mg
(95%)
Fiber
42g
(168%)
Sugar
49g
(98%)
Vitamin A
949IU
(19%)
Vitamin C
39mg
(43%)
Calcium
188mg
(19%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 84g | 28% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 7120mg | 297% |
| Potassium | 3333mg | 71% |
| Fiber | 42g | 168% |
| Sugar | 49g | 98% |
| Vitamin A | 949IU | 19% |
| Vitamin C | 39mg | 43% |
| Calcium | 188mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
Other Recipes
You'll Also Love
