How to Make Pickled Eggplant

Pickled Eggplant: A Mediterranean Staple with Bold Flavor

Pickled eggplant is a tangy, herbaceous, and slightly spicy Mediterranean delicacy that enhances everything from crusty bread to grilled meats. This simple yet flavorful preserve combines the tender texture of eggplant with the punch of garlic, herbs, and chili, all mellowed out by the richness of extra virgin olive oil. Whether served as an antipasto, a sandwich topping, or a side dish, pickled eggplant is a fantastic way to enjoy this versatile vegetable year-round.

Pickled eggplant is a delicious way to preserve the season’s bounty while adding a bold, Mediterranean flair to your meals. Whether you’re hosting a dinner party or simply looking for a gourmet addition to your fridge, this recipe delivers both complex flavors and nutritional benefits. Give it a try and enjoy the perfect balance of tang, spice, and richness!

Flavor Profile

Tangy & Bright: The vinegar infusion gives it a pleasantly sour bite.
Savory & Aromatic: Garlic and herbs add depth, making it fragrant and rich.
Spicy (Optional): The chili peppers bring a gentle heat, balancing the tartness.
Smooth & Velvety: The olive oil gives the eggplant a silky, melt-in-your-mouth texture.

Uses for Pickled Eggplant

✅ Antipasto Platter: Serve with cured meats, cheeses, and olives.
✅ Bruschetta or Crostini: Spread over toasted bread with a drizzle of balsamic glaze.
✅ Sandwiches & Wraps: Add to panini, subs, or Mediterranean wraps for extra tang.
✅ Pasta & Salads: Toss into pasta dishes or grain-based salads.
✅ Grilled Meats & Seafood: Pairs beautifully with lamb, chicken, and grilled fish.
✅ Pizza Topping: Scatter over homemade pizzas for an umami boost.

Pickled Eggplant Recipe

Ingredients
2 large eggplants
1 tablespoon salt
2 cups filtered water
2 cups distilled or apple cider vinegar
3–4 cloves garlic, minced
1 teaspoon dried oregano or 1 bay leaf
1 handful fresh parsley or basil leaves
1–2 dried chili peppers (optional, for spice)
Extra virgin olive oil (enough to cover the eggplant)
1 sterilized jar

Instructions
🟦 1. Prepare the Eggplant:
Peel the eggplant and slice it into rounds, strips, or any shape that fits your jar.
Place the slices in a colander over a bowl, sprinkle with salt, and massage it in.
Allow the eggplant to release excess moisture for 1 to 2 hours.
🟦 2. Rinse and Drain:
Rinse the eggplant well to remove the salt.
Let it drain completely before proceeding.
🟦 3. Boil the Eggplant:
In a pot, bring the water and vinegar to a boil.
Add the eggplant and cook for 5 minutes.
Remove the eggplant and let it cool completely.
🟦 4. Sterilize the Jar:
Fill the jar with boiling water to sterilize it.
Empty it before adding the eggplant.
🟦 5. Layer the Ingredients:
Place layers of eggplant, minced garlic, oregano or bay leaf, fresh herbs, and chili peppers in the jar.
Repeat until the jar is full.
🟦 6. Preserve with Olive Oil:
Pour extra virgin olive oil over the eggplant, ensuring it is fully submerged.
Tap the jar gently to remove air bubbles.
🟦 7. Seal and Store:
Tightly close the jar and refrigerate for at least 1 week before consuming.
Properly stored, the pickled eggplant will last up to 6 months in the fridge.

Nutritional Breakdown (Per 2 Tablespoons Serving)

Calories: ~ 90 kcal
Carbohydrates: 3g
Fiber: 1g
Protein: 0.5g
Fats: 8g
Saturated Fat: 1g
Monounsaturated Fat: 6g
Sodium: ~ 150mg (varies with salt content)
Vitamin C: 2% DV
Potassium: ~ 100mg

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