Pickled Eggplant (Pickled Aubergines)
Pickled eggplant/aubergines are marinated eggplant kept under oil, flavored with garlic and oregano as is done in Italy.
Ingredients
- 4 eggplants (thin and shiny aubergines- see photo above)
- ⅛ tsp Kosher salt (to taste)
- ⅔ cup wine vinegar (strong acidity)
- ⅓ cup water
- 4 cloves garlic (see note above)
- ½ tsp oregano
- 1 Tbsp olive oil extra virgin (good quality) or more, as needed
Instructions
- Slice the eggplant into approximately ¼″ (½ cm) 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.
Notes
- Use fresh, quality ingredients for the best results.
Nutrition
Serving: 1 jar | Calories: 26kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 155mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
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