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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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
[…] Pickled Eggplant […]
can i boil my bottles and shelve them for later use?sal
Ciao Salvatore, we’ve never done this, but given its not under vinegar, but oil, I wouldn’t think it’s a good idea. Why not keep them in the fridge?
O funny story on vacation to wonderful sicily. Stopped by a truck on side of road to pick up some fresh artichoke. And the old man sell us a jar full of what my girlfriend ( Christina) thought was pickledartichoke. So we open the jar look at each other and try some. Then after 30 minutes of worrying find your web site about pickled eggplant. It just like in your pictures (julien) style absolutely amazing. Thank you for your blog. Grazie Bueno Bueno. Joel and Teena from Belgrade MT
That’s awesome, Joel! So now you need to make them! :) Enjoy and thanks for sending the message!
Absolutely bursting with flavor! Used eggplants from my garden, varieties were purple pickling and Oriental charm. I also used fresh oregano and garlic from the garden. Vinegar of choice was a combination of champagne and blackberry.
My mother made this every year, but never had a recipe written. LOVED this on fresh Italian bread! She called it Moulanjon (not sure of spelling). My father was Scottish and my Mother Italian, we share that connection Christina!
Oh my goodness! That’s so great that you found my recipe, Lisa! I’m guessing the name of the recipe isn’t actually the recipe but a dialect of “melanzane” (eggplant/aubergines) because we say call it something similar too! I have NO clue how I’d spell it either! I hope you enjoy my site, Lisa!! You’ve the perfect audience for it! Welcome!! CC
She had some hot peppers/flakes in there too!
Yes, my mother does the same thing!! I always do it without, although I LOVE hot pepper! ;)
Can you add sliced onions to the boil and then pack with the oil?
hi very nice recipe…just for more information,my Late mother used to add to this type of pickles .Celery which gives very nice flavor..Fiorino
Oh, that’s different! I’ve never thought of that, thank you, Zouhair!
Hi
I made the pickle last night with baby brinjals and very good quality oiive oil.
Was a breeze.Could not wait 4 days ,so delicious.
Thanks
Carol , south Africa.
Hi Carol, I just had to look up brinjals! OMG, so cute! I would love to use these, too! So glad you love them and yes, they will only improve with a bit of time (if there are any left) haha! Enjoy! CC
Just a thought about the garlic.
If one removes the green shoot in the middle it may stop the garlic turning bad.
Bought more egg plants to make more.
Thanks again.
I don’t know, Carol, but no one in our family has ever had an issue with the garlic. My mother has six sisters and they all make this pickled eggplant as well as many others doing it the same way in Italy.
I love that you enjoyed it so much that you’re already making more!! :) That’s great!! Thanks for letting me know, CC
Hi Christina Oma little worried about the garlic but can’t imagine the pickle without – what if I roasted the garlic and then included it in the pickled aubergine? Would that maybe be safer than using raw garlic?
Hi Heather, I’m going to guess that it would, but I’m not a scientist, so I honestly can’t advise on this. Roasted garlic will also change the flavor of the pickled aubergines, that I know. If you give it a try, let me know what you think of the final result. :)
Hi Christina – Thankyou so much – I will give it a go and see how it turns out.
Good! :)
[…] a vegetarian eggplant and zucchini lasagna, so I politely declined. I told him the only way I eat eggplant is pickled! In true Italian style, he put some on my plate anyway, so I had to try it. The trio had a laugh […]
Ooh I think I’m going to make this, love a good pickle. Thanks for the garlic info too, will bear it in mind.
We’ve never, ever had a problem, but keeping it in the fridge is always a good idea. It’s so delicious, Janice! Let me know if you try it!
hello im from chile and i love cooking and canning
i want to keep my eggplants for winter
how long they can last?
havd you ever keep them out side of the frige?
Thanks for sharing
They last for several months in the fridge Carmen. I wouldn’t advise keeping it out of the fridge unless it was cool and it was just for a day or two. They’re delicious!!
[…] were immediately served a complimentary antipasto of pickled eggplant, which we loved, given that this is something we both make at […]
My Italian mother used to make these, and they are truly delicious. I add a couple of fresh bay leaves and a few dried coriander seeds to mine, as well as the garlic, but have never tried origano which I shall next time I make them . They are also nice as part of an antipasto platter. I always enjoy reading your posts. Regards, Ingrid. (South Africa)
What a lovely comment, Ingrid. I’m sure different parts of Italy use different herbs to flavor the aubergines. I hope you like it with oregano; I love it! Thank you so much for following along! CC
I tried your recipe but I julienne d my eggplant and did not like the mushy texture. I will try it again and just slice my eggplant. My grandmother from Naples always pickled vegetables and I remember how wonderful her pickled eggplant was. I don’t think she boiled hers. I am going to try this again…
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Can you process (can in glass jars) the pickled eggplant?
Hi Barbara, I’ve never done it, but I think it would probably be okay? If you are concerned about them sealing, just keep it in the fridge. CC
[…] & Sides: Bruschetta (assemble at picnic), Sweet Potato Chips, Pickled Eggplant (to eat with bread) Spicy Cole Slaw, Lupini, Olives, Veggie […]
Loving your blog, Christina. Just found you on Pinterest.
I’m usually overwhelmed by the thought of pickling too but you make it sound a whole lot easier than I expected. Perhaps someday:)
Thank you so much for sharing…Louise
Oh, thank you, Louise! The nice thing with this recipe is you don’t have to boil the jars as you just refrigerate them-that’s the part I hate :(
I’m also on Facebook if you’d like to get recipe posts a couple times a week.
Thank you for your lovely note-I really love to hear from readers! Have a good weekend! CC
How I envy people who make pickled vegetables at home! :) I just feel too lazy to do something like that.
Looks yummy!
It really doesn’t take much time at all, no peeling or pitting, just slice, boil, mix and pack! If you try it once, you’ll see it’s really nothing!