Italian Pickled Eggplant
User Reviews
5
Italian Pickled Eggplant
Description
The recipe uses medium Italian eggplants peeled and sliced thinly, then salted to draw out moisture over eight hours. After draining and squeezing excess liquid, the eggplant is boiled briefly in a mixture of water and white wine vinegar until tender but not mushy. Once drained and wrung out, it is mixed with minced garlic, parsley, and optional hot pepper flakes for seasoning.
The eggplant slices are packed into sterilized jars, covered completely with olive oil to preserve them. The result is a pickled vegetable that balances acidity from the vinegar with aromatic herbs and the richness of olive oil. The texture remains tender yet maintains enough structure for slicing.
This pickled eggplant is typically stored in a dark, cool place and allowed to mature for at least seven days before opening. After opening, it should be consumed within three to four days, keeping the eggplant submerged in oil to prevent spoilage.
A practical tip includes wringing the eggplant dry in a clean tea towel to effectively remove excess moisture before boiling. Oil coverage is critical to prevent mold.
Ingredients
- 3 medium eggplant 16-17 cm, Italian variety, 6-7 inches
- 3 teaspoons salt
- 5 cups water
- 2 cups white wine vinegar
- 1-2 cloves garlic minced
- 1 tablespoon parsley Italian, minced
- 1-2 dashes hot pepper flakes if desired
- olive oil enough to completely cover the eggplant
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
- Salt eggplant slices and let sit for 8 hours to remove moisture.
- Wring eggplant in a clean towel to remove excess water before boiling.
- Boil eggplant in vinegar-water until tender but not mushy (7-10 minutes).
- Store pickled eggplant in sterilized jars, fully covered with olive oil.
- Mature unopened jars in a cool dark place for at least 7 days before opening.
- After opening, consume within 3 to 4 days and keep eggplant submerged in oil to avoid mold.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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