A must in every fridge! Pickled Eggplants are my favorite snack. Pickles are also easy to make and a great addition to pimp up your dishes.
After you have made your pickled eggplants you can use them in many different pickle recipes, pickled eggplant is a vital ingredient of many spicy pickles.
In the last two years, my pickling addiction has gone up 10 fold. When I first started pickling everything I could get my hands on I was dismayed that some pickles had specific spices and ingredients that were hard to find, pickled eggplants were just one such pickle ingredient.
This pickled eggplant recipe has become a staple in our house and we eat it at least once a week.
Pickling eggplant is a great way of preserving fresh produce for the pickling season and pickled eggplants are such a versatile pickle ingredient. You can pickle almost anything, but for me, pickled eggplants will remain my favorite pickles throughout the year.
Optional (son's version)
- Dry Tomatoes
- Fresh herbs (such as thyme, rosemary, or parsley)
How to pickle eggplant
It is a straightforward method; it doesn't take much time hands-on. What takes time is draining the eggplant's moisture. After that step, everything unfolds in less than 30 minutes.
It would be best if you started 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.
I say the day before because you need to salt the eggplants and drain the water inside. You can do it 8 hours in advance, and it will work well.
We place something heavy on top of the eggplants with salt, put a plastic bag, and put some heavy books on top; this helps draining more water out of the eggplants.
Put them in a place where excess water can drain freely.
After that step, you have two extra steps, pass the eggplant slices and mason jars through boiling water with some vinegar, and then canning pickled eggplant in the jar.
Just the same way as you make your eggplant pickle recipe, you can make pickles out of other vegetables such as zucchinis, onions, and cucumbers. Try eggplants and zucchinis so you can taste the difference and pick your favorite.
Notes on oil
If you want a healthier option to make this eggplant pickle recipe, you could also use Extra Virgin Olive Oil. It will just change the flavor a little bit! Olive oil tastes great! The recipe is traditionally done with neutral vegetable oil so all the rest of the flavors can emerge better.
I would probably use one of the following: olive oil that is not super aromatic, avocado oil, or grapeseed oil (it will turn out greener if you go for this one). These last two options have almost no aroma and are healthier options than mainstream vegetable oil.
We usually can't wait and start munching after 2 or 3 days. That's why we typically fix a second pot which will 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.
How to Eat Pickled Eggplants
We usually have Pickled Eggplants in the fridge year long since they go well with everything.
I also use their oil for additional daily preparations, like simple pasta.
Sometimes we chop one or two eggplant slices and a clove of pickled garlic from the jar and add them to spaghetti or rigati pasta for a lazy pasta night.
We usually have a tapa at the beginning of a meal, like a mini appetizer. Pickles are fantastic hassle-less options.
What to do with pickled eggplant
Two of our favorite ways to eat eggplant pickle is dicing it and simply mixing it with a nice bowl of pasta for an easy dinner or pairing it with plain mashed potatoes.
Don't forget to get a look at another Eggplant favorite snack:
- Vegan Eggplant Babaganoush Spread
- Vegan Eggplant Involvitini
- Indian Eggplant Curry
- Vegan Eggplant Pie
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!
Recipe for Pickled Eggplant
Optional (Son's version):
- 5 tomatoes (dry)
- fresh herbs (such as thyme, rosemary, or parsley)
- basil (dry or fresh)
- 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 like. Use a mandolin if you have one.3 eggplants
- 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, or a minimum of 3 hours.¼ cup sea salt, 3 eggplants
- Sterilize. You need a sterilized mason jar (glass). Below is how.
- Boil. 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.
- Boil aside. 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.½ liter vinegar
- Start assembling: Start filling the mason jar with layers of all the ingredients (watch the video).3 eggplants, 2 tablespoon peppercorns, 10 bay leaves, 5 garlic cloves, 2 tablespoon oregano leaves, 1 tablespoon paprika
- Fill it with vegetable oil, making sure you cover all the ingredients, and close the lid.½ liter vegetable oil
- Store. Put them on the fridge and start craving!
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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.
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