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    Home » Recipes » Italian

    Italian Pickled Eggplant Recipe

    Updated: Apr 7, 2024 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    I want to introduce you to an often-overlooked delicious side dish: Italian pickled eggplant! This unique dish can be enjoyed as an appetizer or side dish. It’s perfect for any occasion and easy to make at home. Pickles are also easy to make and great to pimp up your dishes.

    Italian pickled eggplant.
    Jump to Recipe Print Recipe Comments

    This recipe consists of pickled marinated eggplant kept completely covered under olive oil and flavored with garlic, Mediterranean spices, and herbs, as in Italy. 

    This is one of the authentic Italian dishes made in Argentina, passed down generations to Joaquin's mother. It is a staple in every house with Italian heritage and is served in restaurants as an appetizer next to olives and can be paired with bread.

    Pickling eggplant is a great idea for preserving fresh produce and making it last while enhancing its flavor. You can pickle almost anything, like zucchini or cabbage, eggplants are the ones that never miss in our house.

    Jump to:
    • 💚 Why you will love it
    • 🧾 Ingredients
    • 🔪 Instructions
    • 💡 Expert tips
    • 📖 Variations
    • 📝 Notes on oil
    • 🥢 How to serve
    • 🫙 Storage
    • 📚 More eggplant recipes
    • 🎥 Video
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love it

    • Authentically Italian
    • Versatile uses
    • Easy preservation
    • Flavor enhancer
    • Nutrient-rich snack
    • Readily made appetizer

    🧾 Ingredients

    Italian pickled eggplant ingredients.
    • Eggplants: These spongy beauties are perfect for soaking up all the pickling goodness. Plus, they offer a nice, meaty texture.
    • Coarse Kosher Salt: This not only seasons the eggplant but also draws out excess moisture, ensuring a crisper pickle.
    • White Wine Vinegar: It creates the acidic environment needed for preservation and adds a zesty kick.
    • Vegetable Oil: This helps to preserve the eggplant and adds a rich mouthfeel to each bite. Choose a neutral one so it won't overshadow the other flavors.
    • Peppercorns or Red Pepper Flakes: These add a tailored heat level, whether you like it subtly spiced or hot.
    • Bay Leaves: These add a complex, herbal backdrop, enhancing the overall aroma.
    • Garlic Cloves offer a robust taste, making the pickling liquid more complex. They are also a natural antimicrobial agent.
    • Oregano Leaves: Brings an aromatic, woody note iconic in Italian cuisine.
    • Smoked Paprika adds a smoky nuance that complements the eggplant's natural flavors.

    Optional variations

    • Dry Tomatoes
    • Dried herbs (such as thyme, rosemary, or basil)

    🔪 Instructions

    It is a straightforward method; it doesn't take much time hands-on.

    Salt the eggplant

    The most time-consuming step is draining the excess moisture from the eggplant, but after that, the rest of the process is quick, taking less than 30 minutes.

    For optimal results, start salting the eggplant either the day before or at least 8 hours ahead. Consider making a double batch, as it's best to let it rest in the fridge for a month before enjoying it.

    salte eggplant slices with coarse salt.


    Cut the eggplant into your preferred shape. While we enjoy slicing them lengthwise, you're welcome to cut them into long strips or even peel them if you'd like.

    Alternatively, you can slice them into rounds. We usually keep the skin on, but feel free to peel it off if that's what you prefer. A mandolin slicer is a great tool for this job if you have one.

    To help draw out the eggplant's moisture, we weigh them down with something heavy, like a stack of books or a Dutch oven filled with grains.

    After cutting, sprinkle the eggplant slices with coarse salt, then place them over a plastic layer with a heavy object on top. This technique helps remove extra moisture.

    Finally, arrange them in a spot where any drained water won't pool around them. I usually set a baking sheet at an angle, directing any dripping water towards the sink, and leave it there overnight.

    Sterilize your container

    Bring to a boil two liters of water on a large saucepan, and put your mason jar and lid to boil upside down for a minimum of 10 minutes.

    Slightly cook eggplant

    Using the same boiling water, add the white vinegar and give the eggplant strips or slices a vinegar and water bath to remove the excess salt.

    Once cooled, squeeze out as much liquid as possible by taking a handful of eggplant strips at a time and squeezing them with your hands., removing excess vinegar as well.

    Canning

    Begin by layering the squeezed eggplant, dried oregano, and other herbs in the sterilized jars (refer to the video for guidance). Add garlic either in slices or as whole cloves.

    jar with all the layered ingredients.

    Make sure you cover everything completely with enough oil.

    💡 Expert tips

    Ensure you thoroughly salt the eggplants to draw out moisture, which is crucial for achieving the desired crispness in the pickles. Use coarse Kosher salt for better control over the salting process.

    After salting, pressing the eggplants under a weight helps extract moisture effectively; just make sure to set them up so that the drained water can easily flow away.

    Sterilizing your jars is a must for safe preservation, so don't skip boiling them for at least 10 minutes to eliminate any bacteria. When boiling the eggplants in the vinegar-water mixture, keep the time brief to maintain their texture but ensure they're adequately sanitized.

    We usually can't wait and start munching after 2 or 3 days. That's why we typically fix a second pot, which will be optimal in a month. If you munch on your first jar before the month has passed, skip the garlic, as its flavor might still be strong.

    Finally, always ensure the eggplants are completely submerged in oil in the jar to prevent air exposure, which can spoil the pickles.

    📖 Variations

    You can make pickled vegetables from other veggies, such as zucchini, onions, and cucumbers.

    Try eggplants and zucchinis to taste the difference, and pick your favorite.

    If you like spicy food, I highly recommend trying these spicy pickled veggies. They are super easy to make and can be served next to these eggplants as part of your appetizer spread.

    📝 Notes on oil

    If you want a healthier option for this eggplant pickle recipe, you could also use Extra Virgin Olive Oil. It will just change the flavor a little bit, but olive oil tastes great! The recipe is traditionally done with neutral vegetable oil, so all the other flavors can emerge better.

    I like to use olive oil that is not super aromatic, avocado, or flaxseed oil. These last two options have almost no aroma and are healthier options than mainstream vegetable oil.

    🥢 How to serve

    We usually have a pickled Eggplant jar in the fridge year long since they go well with everything.

    Typically, we start our meals with a small appetizer, or tapa. Pickles serve as excellent, effortless choices for this.

    Pickled Eggplants on a crostini tapa with pickled garlic on top.

    They are easy to include in any antipasto platter. They are super enjoyable as a snack with our gluten-free crackers, a piece of Rosemary Focaccia, or Italian Artisan Bread.

    Add some chunks to a sandwich with Lebanese hummus, add some to a vegan quinoa poke bowl, or use them to top your plant-based mashed potatoes for a flavor punch.

    I often utilize the oil for other daily dishes, such as straightforward pasta meals.

    On occasions when we're looking for an easy meal, we dice up a couple of slices of eggplant and a pickled garlic clove from the jar to toss with spaghetti or rigati pasta for a simple pasta night.

    🫙 Storage

    Store in a cool, dark place or the fridge closed with a lid in an airtight container or mason jar for up to 6 months. They may last even longer; I have not tried more.

    Make sure they are always covered with oil. If the oil in the jar is not enough after consuming a portion, feel free to add extra oil.

    📚 More eggplant recipes

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    If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld  on Instagram. Cheers!

    🎥 Video

    📋 Recipe

    Jar with Italian Pickled Eggplant recipe.

    Italian Pickled Eggplant Recipe

    Author: Gustavo De Obaldia
    A must in every fridge! Pickled Eggplants are Joaco’s favorite snack. They are also easy to make and a great addition to pimp up your dishes.
    4.9 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Resting Time 3 hours hrs
    Total Time 3 hours hrs 35 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine Argentinean-Inspired, Italian-Inspired
    Servings 20 Servings
    Calories 248 kcal

    Equipment

    mason jars.
    (affiliate link)
    Mason Jar (affiliate link)
    our favorite Ultra Nonstick Copper small Sauce Pan with Lid.
    (affiliate link)
    Medium Saucepan (affiliate link)
    kitchen tongs.
    (affiliate link)
    Kitchen Tongs (affiliate link)

    Ingredients
     
     

    • 3 eggplants (large)
    • ¼ cup sea salt (coarse)
    • ½ liter vinegar (any)
    • ½ liter vegetable oil (neutral, or avocado oil for a healthier option)
    • 2 tablespoon peppercorns (black or mixed)
    • 10 bay leaves (dry or fresh)
    • 5 garlic cloves (whole)
    • 2 tablespoon oregano leaves (dry)
    • 1 tablespoon paprika

    Optional (Son's version):

    • 5 tomatoes (dry)
    • fresh herbs (such as thyme, rosemary, or parsley)
    • basil (dry or fresh)
    Prevent your screen from going dark

    Directions
     

    • The night before (or minimum 8 hours): Cut your eggplants the way you like them. We like cutting them following the eggplant’s length, but feel free to cut them transversally (discs) or even strips. We leave the peal, but you can cut it off if you want. Use a mandolin if you have one.
    • Place the Eggplants on a tray. Add the salt on top and put another tray on top. Place some heavy stuff on it, such as books. The idea is that the salt dehydrates the eggplants. It will drain water, so make sure you place them somewhere where the water won’t spill overnight, for a minimum of 3 hours.
    • Sterilize. You need a sterilized mason jar (glass). Below is how.
    • Boil. Bring 2 liters of water to boil on a pot, and put your jar and lid to boil upside down for a minimum of 10 minutes.
    • Boil aside. Bring to boil 1 liter of water + ½ liter of vinegar. Boil the eggplant strips for 3 minutes and take them off; let them drain in a colander.
    • Start assembling: Start filling the mason jar with layers of all the ingredients (watch the video).
    • Fill it with vegetable oil, making sure you cover all the ingredients, and close the lid.
    • Store. Put them on the fridge and start craving!

    Video

    Notes

    Suggestion: double the quantities, as you should leave it to rest in the fridge for a month before starting to eat it, but we usually can’t wait and start munching after 2 or 3 days, so your 2nd jar will be full of flavor in a month.

    Nutrition Facts

    Calories: 248kcalCarbohydrates: 7gProtein: 1gFat: 25gSaturated Fat: 20gSodium: 1419mgPotassium: 254mgFiber: 3gSugar: 3gVitamin A: 289IUVitamin C: 6mgCalcium: 26mgIron: 1mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      4.87 from 23 votes (7 ratings without comment)

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      Recipe Rating




    1. Michaela

      May 05, 2022 at 10:02 pm

      5 stars
      Pickled Eggplant sounds fabulous! I love how versatile it is and that it's easy to make. Can't wait to try it.

      Reply
    2. Alison

      May 05, 2022 at 9:20 pm

      5 stars
      I'm new to pickling but this was super easy to do! A great way to use up the eggplants form the garden and keep to add to salads.

      Reply
      • Gus

        May 05, 2022 at 10:29 pm

        Thanks for trying our eggplant pickles Alison, and for rating them so highly! We're glad you found them easy to make and that you'll be able to enjoy them in salads and other dishes.

        We love getting feedback like this because it helps us know that we're on the right track with our recipes. Keep letting us know what you think, we love hearing from our customers.

        Reply
    3. Sara Welch

      May 05, 2022 at 9:11 pm

      5 stars
      I have the perfect eggplants for this growing in my garden! Looking forward to giving this a try; looks too good to pass up, indeed!

      Reply
    4. Joseph Cennamo

      November 01, 2021 at 8:40 pm

      5 stars
      I have had pickled eggplant in the past and they were very firm I tried this recipe and only boiled it for two minutes and they came out very mushy.

      Reply
      • Gus

        November 04, 2021 at 6:59 am

        Hi Joseph, pickled eggplants, in general, can be either soft or firm, but most of the ones you will find in Italian restaurants here in Italy and also in Argentina tend to be soft and silky. We like the latter more, as they match very well with crackers and bread. In case you want firmer eggplant, I recommend cutting them into bigger chunks. 🙂

        Reply
    5. Seema Sriram

      September 29, 2021 at 11:45 am

      5 stars
      The bread and the lovely eggplant pickle sounds like an amazing combo. I am waiting for my eggplant to bear fruit as it has plenty of flowers. Hoping I will get some gorgeous produce to try this.

      Reply
    6. Qashang

      September 29, 2021 at 10:32 am

      5 stars
      Love eggplants! Gotta try this pickled version.

      Reply
    7. Dannii

      September 29, 2021 at 9:51 am

      5 stars
      I love finding things I can pickle and this is a great way to use eggplant.

      Reply
    8. Eva

      September 29, 2021 at 9:48 am

      5 stars
      I love eggplant in all forms but I never tried pickling it before! This sounds like such an interesting way to enjoy my favourite vegetable.

      Reply
    9. Amanda Wren-Grimwood

      September 29, 2021 at 9:34 am

      5 stars
      I've never had pickled eggplant so I can't wait to try this. It's good to know all the different steps for pickling too.

      Reply
    10. Lm

      August 30, 2021 at 6:55 pm

      Can you sub the oil for anything?

      Reply
      • Gus

        August 30, 2021 at 10:21 pm

        Not that I know or have tried. Sorry about that.

        Reply
    11. Andrea

      August 24, 2021 at 7:45 pm

      5 stars
      Oh my goodness! How have I never had this before? I love pickled veggies and I'm a huge fan of eggplant. This will be made ASAP!

      Reply
      • Gus

        August 28, 2021 at 9:44 am

        they are a must-try! and always available at the fridge!

        Reply
    12. Beth

      August 24, 2021 at 7:21 pm

      5 stars
      I am a pickle addict but haven't pickled eggplant yet. Time to start right now. Yum!

      Reply
      • Gus

        August 29, 2021 at 11:50 am

        Oh yes! It is a one way journey!

        Reply
    13. Alison

      August 24, 2021 at 7:03 pm

      5 stars
      I'm always on the lookout for new ways to use eggplant! This pickled version looks simple and delicious. I bet it tastes amazing topped on crusty bread!

      Reply
    14. Vicky

      August 24, 2021 at 6:36 pm

      5 stars
      My Italian mother made something like this but the eggplant was cut into strips. Either way, it's delicious. The eggplant really lends itself to pickling.

      Reply
    15. Priya Lakshminarayan

      August 24, 2021 at 6:18 pm

      5 stars
      So glad I found this recipe. My husband loves eggplants and pickles! Making this for him tonight. Thank you.

      Reply
    16. Tati

      November 27, 2020 at 11:37 am

      We call this escabeche in Argentina! How nice, i never knew the ratio of water to vinegar to oil ???? Really need to make this now!

      Reply
    Newer Comments »

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