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5.0 from 24 votes

Pickled Aubergines in Olive Oil

Simple recipe for pickled aubergines in olive oil! An absolute delight. Really good as a salad or part of a dish of appetizers. But even better with a slice of warm bread!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
9 hrs 27 mins
Total Time
10 hrs
Servings: 3 jar
Calories: 631 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • 5 aubergines
  • rock salt
  • 500 ml of white wine vinegar
  • 2 medium-sized carrots
  • 1 celery
  • 15 basil leaves
  • 4 garlic cloves
  • oregano
  • extra virgin olive oil

Instructions

    Cup of Yum
  1. Wash and peel aubergines.
  2. Dry them well and cut them into strips.
  3. Then put them in a colander and sprinkle them with coarse salt.
  4. Cover with a flat plate and put an additional weight on its surface, this will serve to eliminate all the water present in the eggplant.
  5. Let them rest for about 10 hours. Every two hours you can remove excess water from the eggplant container.
  6. After 10 hours,with a clean cloth remove excess water. Pour the vinegar (500ml) and water (500ml) into a large pot and bring to the boil, and let the aubergines cook for about 3 minutes.
  7. Place the cooked aubergines on a plate covered with paper towels. Let them cool for about an hour or so.
  8. Meanwhile, cut the carrots, garlic and celery into rounds.
  9. In a jar, superimpose the aubergines with carrots, celery, garlic, basil and oregano. Complete the layers with enough olive oil to completely cover the aubergines. Continue until the jar will be full.I recommend waiting at least a week to eat the picked aubergine in oil, but if you can wait two weeks your eggplant will be even tastier.