Pickled aubergines recipe

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Pickled Eggplant

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We love these tender-firm cubes of eggplant pickled Italian-style, with salt, white wine vinegar, and extra-virgin olive oil, infused with red pepper flakes, garlic, and oregano. The key to success with this tangy, bright-tasting antipasto is to let it age gracefully: The longer the eggplant sits in the marinade, the more the flavors meld and mellow. While three days is the shortest recommended time, we’ve enjoyed this crostini topper for up to 10 days after making it. Keep the pickled eggplant refrigerated in an airtight container. The olive oil will solidify, so just before serving, remove the pickle from the fridge at least 30 minutes before you plan to serve it, or until the oil liquefies.

We featured this recipe in our Christmas Day Feast, Italian Style photo gallery.

Pickled Eggplant in Olive Oil (melanzane sott’olio)

The herbs used can vary from parsley to basil to mint to oregano (I usually use a mix of parsley and basil). Don’t get too caught up in the details and feel free to adjust my version to suit your tastes. In the past, I’ve made this using large chunks of eggplant instead of long thin slices, I’ve left the skins on, taken the skins off, I’ve tried many of the different methods for pickling the eggplant including soaking it in pure vinegar overnight instead of cooking it in a blend of vinegar and water. I like to use thin or smaller-sized eggplants (the long thin Asian varieties work well) because they have fewer seeds and are less bitter. I use apple cider vinegar because that’s what is locally available to me, but feel free to use white vinegar instead.

Be sure to store your pickled eggplant in the fridge and use it within a week or freeze it. (Due to the risk of botulism, storing oil and vegetables at room temperature is not recommended).

Pickled Eggplant (Melanzane Sott’Olio)

Pickled eggplant (Melanzane Sott’Olio) has been a staple of our Italian American pantry for 40+ years. Along with giardiniera (a mix of pickled vegetables including carrots, cauliflower, celery, etc.) sun dried tomatoes in olive oil, and pickled mushrooms, our family keeps large quantities of pickled eggplant in our cool, basement, pantry. We use both melanzane sott’olio and giardiniera (and all of our pickled goodies) as side dishes for roasted meats, impromptu lunches with good bread, canned tuna, cheese, and salumi, and, on occasion, in a sandwich or panino.

You can find our recipe for picked eggplant or Melanzane Sott’Olio below but please have a look at our note on Clostridium Botulinum before trying the dish.

Note and Disclaimer (viz a viz Clostridium Botulinum)

It’s vital when you cure vegetables in olive oil that you thoroughly clean the jar itself as well as all the ingredients and utensils used in the preparation. My family has been curing and pickling vegetables (as well as canning tomatoes) for well over 50 years and we haven’t had any health issues. Although our family has been doing this for many years without incident, there aren’t good studies establishing this practice as safe. Many food safety authorities advise against preserving tomatoes and garlic in oil due the risk of bacterial contamination and proliferation of spores, especially clostridium botulinum, which could be fatal.

Raw ingredients for Pickled Eggplant (Melanzane Sott’Olio) - including eggplant and salt.

• 4-6 garlic cloves (left whole or cut in half)
• 1 tablespoon dried oregano
• 1 pound of eggplant (Sicilian or standard variety are fine)
• ½ cup white vinegar
• ½ cup water
• 1 teaspoon salt
• fresh basil leaves
• fresh hot pepper(s)
• 1 whole bay leaf (optional)
• Extra Virgin Olive oil (enough to cover contents of the glass jar)

1. Peel eggplant and cut into long strip (about three inches long and a quarter inch wide) - thick of hand cut french fries.
2. Place the eggplant strips in a large metal colander and sprinkle liberally with Kosher salt. Place a weight on top of the eggplant and let the salt, eggplant, and weight do its magic for 2-3 hours (viz., remove the moisture).
3. Remove the eggplant from the colander and squeeze any remaining liquid out of the eggplant by hand.
4. In a large pot, bring the vinegar and water to a boil and add the eggplant. Cook for 2-3 minutes (any longer and the eggplant will lose it's crunch).
5. Drain via a colander (with a weight, again) and lit sit for 12-24 hours (in the fridge if you'd like).
6. Remove the eggplant strips and squeeze any excess water/moisture by hand. In a very clean glass jar fill with the remaining ingredients: eggplant, garlic, hot pepper(s) - chopped or un-chopped, basil, oregano, and extra virgin olive oil (the olive oil should completely submerge the ingredients - do this slowly).
7. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!

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Argentinian Pickled Aubergines

I’m a big fan of aubergines in all sorts of forms: babaganoush, curries, moussaka, stuffed, grilled. Their distinctive flavour, the way you can get a real smokiness into them when you grill them, the way they pop in your mouth when you have them in a curry and it’s like a juicy bomb of flavour going off. Pickling them, though – this was a game-changer.

I first tried these pickled aubergines in an Argentinian restaurant and was blown away. I had to try and work out a recipe that recreated the vibrant, garlicky, peppery flavour with its slightly spicy kick.

I love how versatile this pickle is – it’s so delicious and feels really summery (and vegan) but also goes really well with a good old steak. It’s a great addition to a bbq spread or a nice appetiser to get the tastebuds standing to attention.

What is Chinese Eggplant?

Unlike the big, bulbous American eggplant you are used to seeing in grocery stores, a Chinese eggplant is much smaller and longer.

Its skin is thinner and the flavor is also milder because it contains a lot less seeds (which cause eggplant to taste bitter) than the American type.

If you are wondering whether a Chinese eggplant is the same thing as a Japanese eggplant or an Asian eggplant, the answer is yes!

And if you happen to be searching for eggplant in Great Britain or Canada, look for the word aubergine, which is French for eggplant, as it may be called that.

Shopping for eggplant in South Asia or South Africa? Then look for the word brinjal.

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