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.
How to Eat Pickled Eggplants
We usually have Pickled Eggplants in the fridge year long since they go well with everything. You can also 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.
Use as a snack with crackers or Focaccia or Rustic Bread (see our simple Italian Pangnotta Recipe). Add to any pasta, sandwich, or potatoes for a flavor punch.
I also use their oil for additional daily preparations, like a 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 like at the beginning of a meal, like a mini appetizer. Pickles are fantastic hassle-less options.
You can serve these Eggplants on an appetizers table next to Hummus, Baba Ganoush, Olives, assorted nuts, and Roman Style Artichokes (Carchiofi alla Romana)
My Suggestion when making Pickled Eggplants
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 assembling everything in the jar.
Notes on Oil
If you want a healthier option, 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.
Don't forget to get a look to another Eggplant favorite snack:
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!
Mom's Pickled Eggplants
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 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 (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.
- 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
Learn 7 Surprising Health Benefits of Eggplants
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.
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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!