Pickled Eggplant (Pickled Aubergines)
User Reviews
4.7
Pickled Eggplant (Pickled Aubergines)
Description
The Pickled Eggplant (Pickled Aubergines) recipe uses thin, shiny eggplants sliced to about ¼ inch thickness or julienned if preferred. The slices are salted and weighted to extract excess moisture, which helps firm their texture. After rinsing and boiling briefly in a mix of wine vinegar and water, the eggplant slices are drained and re-squeezed to remove excess acidity. They are then mixed carefully with olive oil, minced garlic, and oregano to coat thoroughly. The eggplant is packed tightly into jars, submerged in additional olive oil, which preserves them and enriches their flavor.
The pickling process imparts a bright, tangy acidity, balanced by the olive oil's smoothness and garlic’s aroma. The eggplant retains a slightly crisp bite through the salting and boiling steps, making this preparation distinct from soft-cooked eggplant dishes. The oregano adds mild herbal notes that complement the tang and oiliness.
Pickled eggplant can be served as part of an antipasti platter, alongside cheese and cured meats, or incorporated into salads and sandwiches to add a vinegary, savory contrast. The preserved eggplant keeps well in oil, making it convenient for advance preparation.
Use fresh, quality ingredients, especially for the garlic and olive oil, to optimize the flavors. Salt judiciously to draw out moisture without oversalting. Filling the jars completely with olive oil prevents spoilage. The pickled eggplant benefits from resting time for flavors to meld before serving.
Ingredients
- 4 eggplant thin and shiny aubergines- see photo above
- ⅛ tsp kosher salt (to taste)
- ⅔ cup wine vinegar (strong acidity)
- ⅓ cup water
- 4 cloves garlic (see note above)
- ½ tsp oregano
- 1 Tbsp olive oil extra virgin (good quality) or more, as needed
Instructions
- Slice the eggplant into approximately ¼″ (½ cm) thin slices, or julienne if preferred. Place in a colander and sprinkle lightly with Kosher salt. Continue layering the slices and salt, until finished.
- Place a small plate and weight on top of the plate. Make sure to put the colander in the sink or a small bowl underneath to catch the liquid. After a couple of hours, squeeze all the excess liquid from the eggplant and set aside.
- Put the vinegar and water in a small pot and bring to a boil, then add the eggplant. Cook them for approximately two minutes, then drain. Again, squeeze the excess vinegar from the eggplant after allowing them to cool off.
- Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Mix well. Don’t worry if there’s not enough oil as the jars. You will fill them with oil later in the process.
- Put the pickled eggplant mixture into clean, dry jars, packing tightly.Next, fill the jar with olive oil. Reach into the jar on the sides with a fork, or long toothpick, to get rid of the air gaps. You really shouldn’t need much oil at all, if the jar is packed correctly. Place the lid on tightly, and refrigerate for about 3 or 4 days before eating. Keep refrigerated after opening.
Notes
- Use fresh, good-quality garlic and extra virgin olive oil to enhance the pickled eggplant's flavor.
- Ensure eggplant slices are well pressed and excess moisture removed for better texture.
- Fill jars with olive oil fully to submerge all eggplant pieces and help preserve them.
- Allow pickled eggplant to rest for a day or two to develop fuller flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2jars
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Serving | 1 jar | |
| Calories | 26kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.5g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 155mg | 6% |
| Potassium | 66mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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