Pickled eggplant or pickled aubergines are a typical Italian antipasto. They are perfect alongside salami, cheese and olives, but fabulous in a sandwich, too.

jar of pickled eggplant/aubergines

Text box with paraphrase: This is a great recipe... It's not oily at all and full of garlicky flavor -Celeste F.

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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One of Nonna’s best recipes was her pickled eggplant. Nonna’s real 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!

old photo of my Nonna, Zia Maria, Zia Francesca and my mother, Lidia — Nonna with three of her daughters: my Zia Maria on the right, Zia Francesca (little girl on the left) and my mother, the youngest.

Christina and her nonna — Nonna (and me) when she came to visit us in Michigan, circa 1979

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 am not an eggplant fan if it’s 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 were the ones 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. I am not responsible for any food borne illness.

Pickled Eggplant/Aubergines

recipe by Nonna Chiarina makes 2, 8 oz jars

FULL PRINTABLE RECIPE BELOW

Ingredients

eggplants/aubergines
Kosher salt
strong wine vinegar
garlic
dried oregano
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 from the aubergines.

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 for the Jars

Place the pickled aubergines 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 the pickled eggplant refrigerated after opening.

pickled eggplant aubergines in a jar

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.

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