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.
We usually have Pickled Eggplants in the fridge year long since they go well with everything. You can also pickle other vegetables such as zucchinis, onions and cucumbers. Try eggplants and zucchinis so you can taste the difference and pick your favorite.
Use as a snack with crackers or Focaccia. Add to any pasta, sandwich, or potatoes for a flavor punch. I also use their oil for additional daily preparations.
My Suggestion when making Pickled Eggplants
You need to start either the day before or 8 hours in advance, so make the best of your time, doubling your quantities, as you should leave it to rest in the fridge for a month before starting to eat it.
We usually can’t wait and start munching after 2 or 3 days, so your second jar will be full of flavor in a month. If you are going to munch on your first jar before the month has passed, just skip the garlic, as its flavor might be still very strong.
Let us know if you make this recipe and pin us at #ourplantbasedworld
Mom’s Pickled Eggplants
Equipment
- Mason Jar
- Sauce Pan
- Tweezers
Ingredients
- 3 eggplants (large)
- ¼ cup sea salt (coarse)
- ½ liter vinegar (any)
- ½ liter vegetable oil (neutral)
- 2 tbsp peppercorns (black or mixed)
- 10 bay leaves (dry or fresh)
- 5 garlic cloves (whole)
- 2 tbsp oregano leaves (dry)
Optional (Son's version):
- 5 tomatoes (dry)
- fresh herbs (such as thyme, rosemary, or parsley)
Instructions
- The night before
- Cut your eggplants the way you like them. We like to cut 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 like. Use a mandolin if you have one.
- Place them 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, or a minimum of 3 hours.
- You need a sterilized mason jar (glass). Below is how?
- Bring 2 liters of water to boil on a pot, put your jar and lid to boil upside down, for a minimum of 10 minutes.
- Bring to boil 1 liter of water + the 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.
- Put them on the fridge and start craving!
Video
Notes
Nutrition
Don’t forget to get a look to another Eggplant favorite snack:
Vegan Eggplant Babaganoush Spread
Learn 7 Surprising Health Benefits of Eggplants
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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!