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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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!
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 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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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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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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and Designer at Digital Images by Pattie Gomez!
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!