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Italian Pickled Eggplant

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.

Prep Time
20 mins
Cook Time
20 mins
Resting Time
1 d
Total Time
1 d 28 mins
Servings: 1 cup
Calories: 443 kcal
Course: Side Dish , Appetizer
Cuisine: Italian

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)

Instructions

    Cup of Yum
  1. 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.
  2. After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
  3. 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.
  4. 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

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

% 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.