Pickled eggplant or pickled aubergines are a typical Italian antipasto. They are perfect alongside salami, cheese and olives, but fabulous in a sandwich, too.
If I had to choose one person as the best cook I’ve ever known in my entire life, it wouldn’t be some famous chef, on any of my wonderful aunts or even my mother–it would be my Nonna Chiarina, as I called her.
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Her name was Renata, but she went by “Chiarina”, which means “little clear one” because of her blue eyes (and yes, nonna means grandmother in Italian).
Nonna had seven daughters, and somehow passed on her incredible knowledge of food and cooking to all of them, including my mother who left Italy at 15 and married my father in Scotland after just turning 16!
This recipe for pickled eggplant/aubergines seems to be the equivalent to an American home cook making cole slaw without a recipe. Or a British home cook making a trifle sans directions. It’s just something every Italian knew how to make years ago. It is one of the things my Nonna always made, and, to me, it is insanely delicious, not unlike the other “cucina povera” dishes she made so incredibly well.
I actually dislike eggplant prepared any other way, with the possible exception of a very well made eggplant parmigiana! When I was in elementary and high school, I used to be teased for bringing pickled eggplant sandwiches in my lunchbox. However, I truly didn’t care because I knew those kids eating the horrific school meals, not me. They were eating dried up hamburgers and Twinkies, consequently, I felt sorry for them.
Disclaimer: one word of caution if you are going to make this: apparently botulism is a risk when preparing garlic in oil. Although we’ve never been sick ourselves, or anyone in our family (and I will continue to make this), I just want to share this: http://www.livestrong.com/article/485148-eating-raw-garlic-botulism/ It’s probably the vinegar in the recipe which is one of the things recommended to avoid botulism, as well as refrigerating the pickles when finished. If you have any concern, omit the garlic.
Pickled Eggplant/Aubergines
- 3-5 long, thin and shiny eggplants/aubergines (see photo above)
- Kosher salt
- 2/3 cup strong wine vinegar plus 1/3 cup water
- 3 or 4 cloves of garlic (see note above)
- 1/2 teaspoon dried oregano
- good quality extra virgin olive oil
Special equipment: glass jars. (I use old jam jars, but you can buy some, especially if you want to give them as gifts.)
Prepare the Eggplant/Aubergines
Slice the eggplant into approximately 1/4″ 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.
Prepare the Pickling Liquid
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.
Mix the Pickled Eggplant/Aubergines for the Jars
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.
Pack the Jars
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.
Pickled eggplant/aubergines are wonderful in a sandwich, or served as part of an antipasto plate, with roasted red peppers, olives, salumi and bread, for example.
A simple, ribbon wrapped jar also makes an extremely unique and impressive hostess gift.
Here’s another way to use eggplant, from my friend, Manuela, at Cooking with Manuela.
Pickled Eggplant (Pickled Aubergines)
Pickled eggplant/aubergines are marinated eggplant kept under oil, flavored with garlic and oregano as is done in Italy.
Ingredients
- 3-5 long, thin and shiny eggplants/aubergines (see photo above)
- Kosher salt
- 2/3 cup strong wine vinegar plus 1/3 cup water
- 3 or 4 cloves of garlic (see note above)
- 1/2 teaspoon oregano
- good quality extra virgin olive oil
Instructions
- Slice the eggplant into approximately 1/4″ 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.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving:Calories: 14Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 30mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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My mom always made pickled eggplant and no one got sick. I too have made it for years but now I’m scared as heck about botulism.
Water bathing and refrigeration seem the way to go, but I can’t risk making my family sick. So so sad this is an issue.
Absolutely do what you feel is right, Marie.
Im also interested in your family recipe for ‘ giardinera’ made with carrots, cauliflower and onions,was a child fav! Kindly email or post on your site.
How long does the eggplant jars last in fridge, week and or months?
In the fridge it will definitely last weeks. I think the big jar I have that’s almost finished is from March. Still good as it’s pickled, under oil and refrigerated. :)
Happy Sunday Christina,
I just made these yesterday. I got 4 little jars from 5 eggplants. They look just like yours!
They are resting in the fridge right now! I can’t wait to try them later during the week with my family!
I added fresh basil leaves and a pinch of hot pepper flakes!
My Nonna used to make these, without a recipe of course!
Do you have a recipe for ‘ giardinera’ made with carrots, cauliflower and onions in a bath
of vinegar and water. My Nonna made this too! It was delicious!
Anything ‘ tavola povera’ is scrumptious along with homemade Italian bread!
My mouth’s watering already!
I have a few peaches and I’m going to make your peach cobbler to bring to my younger son’s house!
I’ll be babysitting our 7 year old twin grandsons and when I asked what they wanted me to make them
( I’m a real Italian Nonna now), both simultaneously shouted ” Belgium Waffles!”!
Too funny!
Keep safe!
Hi again, Luisa- I’m so very happy you made these! This is one of my favorite recipes from my Nonna Chiarina! I don’t have one published, but I can send you one. Can you send me an email and I’ll send you the recipe? Also, would you mind clicking the 5 stars above the PRINT button on the recipe card whenever you make one of my recipes? I’d be forever grateful :) Thank you!
Of course!
Hi,
I hope it worked, I gave it a 5 star rating!
Thanks for all you do!
I just love your blog!!!
It did, thank you, Luisa!! I sent the giardiniera recipe to you. Thank you so much, I really appreciate all your support!! CC
[…] Pickled Eggplant by Christina’s Cucina is surprisingly delicious! I had no idea you could even pickle […]
Christina, this is a very good recipe. I am making it now. My little Japanese plants are being very prolific his summer. So this, with the caponata I will make later, will provide some well needed sunshine when the Kansas nights go cold. Thank much for the happy narrative and the instructions.
Andrew
P.S. I await your haggis recipe. Perhaps an Italian twist?
Haha! I don’t think that will be forthcoming! I do have a haggis stack recipe with whisky sauce though! Find it here.
I opened the eggplant tonight ad had it on toasted ciabatta. It was the best. Again, thanks for a phenomenal recipe. I will share your site with friends and family.
Andrew (Kansas City)
That’s fantastic, so happy you like it, Andrew! Thank you so much!
Thank you for the rating, too!! :)
Oh, it’s so delicious and tasty! So glad you’re giving it a go! :)
When you boil the eggplant, do you wait for the liquid to start boiling again, or do you start counting as soon as you drop them in? I’ve have processed them in a hot water bath for 10 minutes in the past and they turned out fine. I am afraid to let them cook too long and become mushy. That is why I want to know the exact timing in the cooking liquid. Thanks.
Hi Theresa, start counting as soon as you drop them in because, as you said, you don’t want them to be mushy. Some recipes don’t even use hot liquid, but this is how my Nonna always made them. Enjoy! CC
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