Pickled Eggplant
Pickled eggplant is bold, tangy, and deeply savory with a soft, silky texture. This Italian-style version brings a rich, oil-packed finish that makes it stand out from typical pickles. It works across simple meals, adding instant depth to whatever you pair it with.
Equipment
- Large mixing bowl
- Colander
- Heavy plate
- Large saucepan
- Slotted spoon
- Clean glass jar with lid
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 3 medium Italian eggplants peeled
- 1 tablespoon kosher salt
- 2 cup white wine vinegar
- 2 cup water
For the seasoned oil
- 4 cloves garlic thinly sliced
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon mustard seeds
- ½ teaspoon whole black peppercorns
- ¾ cup extra virgin olive oil plus more as needed to cover
Instructions
- Peel the eggplants and cut them into long strips about ¼ inch thick. Try to keep the strips similar in size so they soften evenly.
- Place the eggplant strips in a large bowl and sprinkle with the kosher salt. Toss well, then set a plate directly on top of the eggplant and weigh it down lightly. Let it rest for 6 hours at room temperature.
- Transfer the salted eggplant to a colander. Press firmly with your hands to squeeze out as much liquid as possible.
- In a large saucepan, bring the white wine vinegar and water to a boil over medium-high heat.
- Add the eggplant strips and cook for 3 to 4 minutes, just until they are tender and flexible. They should still hold their shape.
- Lift the eggplant out with a slotted spoon and spread it over a clean tray or large plate. Let it cool for 10 minutes, then press gently again to remove extra moisture.
- In a bowl, combine the garlic, parsley, oregano, red pepper flakes, mustard seeds, black peppercorns, and ¾ cup olive oil.
- Add the cooked eggplant to the seasoned oil and toss until the strips are evenly coated.
- Pack the eggplant into a clean glass jar, spooning in some of the garlic, herbs, and spices between the layers.
- Pour in enough extra olive oil to fully cover the eggplant. Press down gently with a spoon to release trapped air, then top up with more oil if needed.
- Seal the jar and refrigerate for at least 24 hours before serving.
Notes
- This version uses a shorter salted rest and a stronger vinegar bath, which gives the eggplant a brighter flavor and a firmer texture.
- Make sure the eggplant stays fully covered in oil during storage.
- Refrigerate and use within 1 week.
- Serve with crusty bread, cheese boards, grilled meats, or chopped into sandwiches.
