Pickled Eggplants

Mom’s Pickled Eggplants

Gluten-FreeVeganDairy-FreeVegetarian

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.

Woman cutting focaccia
Mom cutting focaccia

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.

Pickled Eggplants IngredientsPickled Eggplants Ingredients

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Pickled Eggplants

Mom’s Pickled Eggplants

Gus
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.
0 from 0 votes
Prep Time 20 mins
Cook Time 15 mins
Resting Time 3 hrs
Total Time 3 hrs 35 mins
Course Sides, Snack
Cuisine Argentinean, Vegan, Vegetarian
Servings 20 Servings
Calories 248 kcal

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

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

Calories: 248kcalCarbohydrates: 7gProtein: 1gFat: 25gSaturated Fat: 20gSodium: 1419mgPotassium: 254mgFiber: 3gSugar: 3gVitamin A: 289IUVitamin C: 6mgCalcium: 26mgIron: 1mg
Keyword eggplant, pickled
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Don’t forget to get a look to another Eggplant favorite snack:

Vegan Eggplant Babaganoush Spread

Escalivada

Learn 7 Surprising Health Benefits of Eggplants

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