Italian Pickled Eggplant Recipe: Step by Step

Enjoy the delicious and tangy flavors of homemade Italian pickled eggplant with this family recipe. You can create a flavorful and versatile condiment with a few simple ingredients and this step-by-step guide!

Along with giardiniera and marinated roasted red peppers, this Italian appetizer is the perfect addition to any antipasto platter or sandwich. 

Jump to:

• What is pickled eggplant?
• Ingredient notes
• Step-by-step instructions
• Tips
• Serving suggestions
• Important considerations
• FAQ
• Recipe origin
• Eggplant recipes
• Recipe

What is pickled eggplant?

Pickled eggplant, also known as melanzane sott’olio in Italian, is a traditional condiment that can add a tangy twist to your antipasto platter or sandwiches.

The process of pickling eggplant begins by washing and slicing the eggplant, straining out excess juices, briefly blanching it in a water and vinegar solution, and then transferring it into sterilized glass jars where it is layered with garlic and chili flakes before being topped with olive oil. 

When pickled, eggplants or aubergines soak up the tangy and savory flavors of the other ingredients, creating a tasty condiment. 

Today, I’m sharing this easy homemade method for pickling eggplant, passed down through my family. 

Ingredient notes

Eggplant: Whether picking eggplants from your garden, shopping at the farmers’ market, or selecting them at the grocery store, look for medium-sized eggplants that are plump and firm. They should also have a smooth, shiny skin. This article on how to store eggplants provides tips and tricks to help you keep your eggplants fresh for longer.

Oil: You can use olive oil or any neutral vegetable oil. I prefer to use extra-virgin olive oil. 

Vinegar: Apple cider or white wine vinegar are common choices, although simple white vinegar can be used. 

Garlic: Whether finely chopped or sliced, it provides that distinctive flavor. Use as much or as little as you want. Fresh is aways best. 

Chili flakes: Red pepper or chili flakes are an excellent choice for a hint of heat. Adjust the amount to suit your spice tolerance.

Step-by-step instructions

Are you ready to create a versatile condiment you’ll probably eat straight out of the jar? 

Step 1: Preparing the Eggplants

Peel the Eggplants: Rinse 4 medium Italian globe eggplants under cool running water. Pat dry with a clean tea towel. With a serrated knife, cut off the top. Peel the eggplants with a vegetable peeler.

Slice: Once peeled, cut the eggplants into round slices about ⅜-½  inch (9.5 to 1.3 cm) thick. Then, stack these slices together. Cut them into sticks resembling French fries, about ⅜-½  inch (9.5 to 1.3 cm) thick. Feel free to adjust the thickness according to your preference.

Salt the Eggplants: As you transfer the thin strips into a colander, sprinkle Kosher salt on each layer for an even coating. Once you have cut all the eggplants, give them one final toss.  

Remove the Bitterness and Moisture: Set the colander over a large bowl. Place a plate or bowl on top of the salted eggplants. Add some weight (like a large container of olive oil) to press down. Let it sit at room temperature for a minimum of 3 hours or up to 24 hours to drain any bitterness and excess liquid. 

Step 2: Pickling the Eggplants

Prepare the Pickling Liquid: Combine equal parts vinegar and water in a large stainless steel pot. I used 4 cups of each ingredient for my batch of pickled eggplants. The goal is to use enough liquid to cover the eggplants without overcrowding.

Bring to a Boil: Heat the water and vinegar mixture until it comes to a boil.

Blanch the Eggplants: Give the eggplant strips one last gentle squeeze. Then, add all of them to the boiling vinegar solution. Let them blanch for 60-90 seconds, being careful not to overcook them as we want to retain some texture.

Cool, Drain and Squeeze: Transfer the blanched eggplants with a slotted spoon into a large colander. Allow them to drain for 30 minutes, flipping them over occasionally to cool them down. Give them a gentle squeeze to remove the excess moisture. 

Step 3: Flavor Infusion

Prepare the Seasonings: While the eggplants are cooling, thinly slice 3 garlic cloves. We will also need chili flakes. You can adjust the amount of garlic and omit the chili flakes if you prefer a milder flavor.

Step 4: Packing and Preserving

Coat with Olive Oil: Before packing the eggplants into jars, drizzle a tablespoon of olive oil to coat the inside of each clean, sterilized jar.

Pack the Jars: Pack the blanched eggplants into jars, layering them with the sliced garlic and chili flakes. 

Top Off with Olive Oil: Pour enough oil into the jars to completely submerge the thin slices of eggplants. To eliminate air gaps, use a wooden skewer to release trapped air and let the oil seep in. Repeat if more air bubbles form. 

Seal the Jars: Secure the lids and rings tightly on the jars.

Step 5: Pickling and Storage

Let It Rest: Refrigerate the jars for at least 5 days for the pickling process and flavors to develop before consuming. 

How to Store: Keep refrigerated and use within 3 weeks.

Tips

Optional Add-Ons: While this traditional pickled eggplant recipe uses basic ingredients, some variations and optional add-ons can enhance the flavor and texture based on personal preferences. Suggestions include oregano, hot peppers (thinly sliced), onions, mint leaves, bay leaves, coriander, or olives. 

Serving suggestions

Now that you know how easy it is to make Italian pickled eggplants, here are some of my favorite ideas to try other than eating it straight out of the jar! 

Antipasto Platter: It pairs exceptionally well with various cheeses, marinated mozzarella, cured meats, marinated olives, and focaccia. Arrange the pickled eggplant alongside your favorite antipasto ingredients. Explore more ideas in this article on Italian Appetizers. 

Bruschetta Topping: Here is an exciting twist on the traditional tomato bruschetta. Replace this classic bruschetta’s sweet and juicy tomatoes with a savory and tender texture of eggplant. 

Salads: Add this condiment to pasta or orzo salads for extra flavor and texture. Be sure to include peppers, sun dried tomatoes, olives, and feta cheese for a Mediterranean-inspired dish.

Sandwiches: Choose a sturdy bread like focaccia, piadina, or rustic Italian bread. Layer pickled eggplant with fresh ingredients like prosciutto, mozzarella, arugula, fresh tomatoes and a drizzle of olive oil for a gourmet Italian-inspired sandwich bursting with flavor! 

Important considerations

Safety

One of the concerns with pickling eggplant with garlic is the potential for botulism, which is a serious type of food poisoning caused by bacteria called Clostridium botulinum. These bacteria can grow in low-oxygen conditions like the ones found in pickling jars.

To minimize the risk of botulism, it’s crucial to use a tested pickling recipe for long-term storage that has the level of acidity to prevent growth. Don’t forget to wash and sterilize all your jars and utensils before using them!

Storage life

Knowing how long eggplant can be stored is equally important to keep it safe and delicious.

Generally, it should be kept in the fridge and eaten within 2-3 weeks. However, the shelf life might differ based on the pickling solution’s acidity and the eggplant’s freshness.

To enjoy its flavor and ensure safety, consume the pickled eggplant within this timeframe. If you notice any signs of spoilage, like a smell or mold formation, get rid of it.

FAQ

Recipe origin

Growing up in an Italian household meant September was the month of preservation.

My parents would embark on the annual ritual of making homemade passata for the pasta dishes we would have three times a week and carefully canning whole tomatoes in order to make this no-cook San Marzano pizza sauce. 

Amidst the hundreds of red jars, another treasure could always be found – the jars of pickled eggplants or as my mom would call them, melanzane sott’olio.

These golden-colored jars would stand proudly alongside jars of marinated peppers, giardiniera, and, of course, lupini beans. They were stored in a well-stocked cold room called a “cantina” in Italian.

Following food safety guidelines sometimes took a back seat, as my mom stored these jars in the cantina without processing them.

I choose a different path as I continue with this cherished family tradition.

Concerns about food safety linger in the background, prompting me to keep my pickled eggplant jars safely nestled in the refrigerator. While the risk of food poisoning is relatively low due to the vinegar and salt used, my background as a dietitian raises a cautious flag.

And yes, the olive oil in the jars may solidify in the fridge, but a brief stay on the countertop quickly restores its luscious consistency, ensuring that each jar is ready to deliver a taste of tradition, both delicious and safe.

★★★★★ If you have tried these Italian pickled eggplants, I would love to hear about it in the comments below and be sure to rate the recipe!

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