You can pickle almost anything, but we always have a soft spot for pickles when it comes to eggplant. It’s easy to make – you just slice the eggplant, soak it in vinegar, squeeze the excess liquid out, and then spread it out on some paper towels and weight it down, like a sheet of aluminum foil. Then you let it sit in the fridge for a couple of weeks to pickle.
Italian pickled eggplant makes a great addition to any meal, especially a breakfast or brunch dish. Use your favorite cucumber variety, onion, garlic, and olive oil. Full Recipe: 6 medium to large (about 1 1/2 pound) eggplants, (about 3 1/2″ in diameter) 6 medium to large (about 1 1/2 pound) cucumbers, peeled if desired, cut into 1/2″ wide slices 3/4 cup olive oil 2 medium to large (about 2 1/2 pound) sweet onions (about 1 3/4 pounds) 2 large to large (about 3 pound) cloves garlic, peeled 2 tablespoons finely chopped parsley 1 1/2
Eggplants are one of those vegetables that are often overlooked in favor of more popular choices. When they are in season, eggplants are easy to find, but when they are not, they are often overlooked in favor of more delicious, more colorful options.
Pickled Eggplant is a simple and fast recipe for a famous Italian condiment. For years, the whole family has worked together to make traditional Italian pickled eggplant. And each family puts their own twist on this tried-and-true recipe. The texture softens and imparts a rich taste to any meal (try it in an Italian antipasto platter, sandwiches, salads, and even pizza!). It takes a little time and effort to prepare (the eggplant must first be drained, then cooked, and then drained again), but you will be rewarded with incredible flavor! You can create a wonderful (and healthy) spread with a few fresh eggplants, salt, olive oil, herbs, and spices that you’ll want to eat on everything!
Which Eggplant is Best for Pickling?
There are many different eggplant types, and any of them will work in this recipe. Because you’ll be peeling the eggplant ahead of time, bigger eggplants may be simpler to work with.
Italian Pickled Eggplant Recipe
Peeling and slicing the eggplants into thin strips is the first step. To remove excess moisture, the eggplant strips are salted and allowed to drain overnight. After that, the strips are cooked in a water/vinegar combination for five hours before being drained again. The strips are put to the jars after they have been sterilized and covered with a herby oil. The vacuum-sealed jars are now ready to be stored!
There are numerous different versions from all around the world:
Japanese eggplants, soy sauce, rice vinegar, and fresh ginger are used in this recipe.
Baby eggplants, red pepper, chili peppers, walnuts, and garlic cloves are used in this Lebanese version.
Eggplant, carrots, bell peppers, garlic, lemons, and vinegar are used in this Egyptian version.
Eggplant, wine vinegar, garlic, dried oregano, and olive oil in a Greek version.
This dish is a delicious way to get more eggplant into your diet. It may be used to add nutrients and taste to any meal.
What Is The Best Way To Serve Pickled Eggplant?
Pickled Eggplant goes well with just about everything! Serve it as a simple side dish or on fresh crusty sourdough toast. It’s great on pizza and as part of an antipasto platter.
What is the best way to keep Italian Pickled Eggplant?
These eggplants, like many pickled foods, will keep for a long time. Jars that have not been opened may be stored in a cold, dark location for up to three months. It may be kept in the fridge for up to 5 days once opened.
Cut the eggplants into medium strips after peeling them.
Place them in a sieve with a basin beneath and season them with salt. To apply pressure, place a dish full of water on top and let them to sit overnight.
Fill a saucepan halfway with water and vinegar, season with salt, and bring to a boil.
Rinse and press the dried eggplants before pouring them into the vinegar-water combination. Allow 4 minutes from the time it starts to boil again.
Strain the eggplants and dry them for 5 hours on a tray lined with kitchen paper.
To sanitize the glass jars, boil them for 15 minutes. Then, in the bottom of the glass jars, add oregano, parsley, garlic, chili powder, and olive oil.
Fill each jar halfway with dehydrated eggplants, then drizzle with additional olive oil and season with salt and pepper. To vacuum seal them, close them and put them in a saucepan with a towel. Boil for 15 minutes.
Salting is an important step that should not be skipped. It’s essential to get rid of the butter flavor in the eggplants.
You Might Also Enjoy These Recipes
Do you like eggplant? Here are some more eggplant dishes that you’ll enjoy!
Eggplant Boats with Stuffing
Cutlets of eggplant
Moussaka with Eggplant
Stuffed Fried Eggplant
Everyone loves eggplant! But did you know that there are dozens of ways to eat it? It’s a versatile vegetable, and the Japanese often eat it raw in salads. You can even cook it in a small amount of water and then add soy sauce, sugar and salt to make a savory pickle. The sweet and sour flavor of eggplant is fit to be paired with a variety of foods, and this recipe has been adapted from one of my favorite Japanese restaurant.. Read more about israeli pickled eggplant and let us know what you think.
This article broadly covered the following related topics:
- italian marinated eggplant antipasto
- middle-eastern pickled eggplant recipe
- sicilian pickled eggplant recipe
- neapolitan pickled eggplant recipe
- nonna’s pickled eggplant