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    Home » Appetizers » Italian Pickled Eggplant Recipe: Step by Step

    Italian Pickled Eggplant Recipe: Step by Step

    September 15, 2023 , Updated September 16, 2024 Maria 2 Comments

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    A jar of preserved eggplant.

    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. 

    A mason jar of melanzane sott'olio or 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. 

    Jump to:
    • Ingredient notes
    • Step-by-step instructions
    • Tips
    • Serving suggestions
    • Important considerations
    • FAQ
    • Recipe origin
    • Eggplant recipes
    • Recipe
    A variety of eggplants.

    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? 

    A photo collage of peeling eggplant (aubergines).

    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.  

    A photo collage of the draining process to make pickled eggplant.

    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. 

    A photo collage of eggplant being blanched.

    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.

    A photo collage of jarring pickled eggplant.

    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 2 weeks.

    A mason jar of pickled eggplant.

    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! 

    Pickled eggplant on focaccia bread.

    Focaccia Bread

    Focaccia bread makes the perfect base for these pickled eggplants. The combination fo flavors are simply out of this world!

    Get the Focaccia recipe

    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 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.

    Melanzane sott'olio on a wooden board, surrounded by eggplant flowers, chili peppers, and foccacia bread.

    FAQ

    What are some optional add-ons for pickled eggplant?

    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 fresh herbs like oregano, Italian parsley, mint or basil leaves. Hot peppers (thinly sliced), onions, bay leaves, coriander seeds, peppercorns, olives or black pepper can also be used. These can be added to the pickling liquid or layered between the eggplant slices before pickling. Experiment to find your favorite flavor profile.

    Can pickled eggplant be preserved using a water bath canning method?

    Using this method, you can preserve pickled eggplant, but it is important to follow proper canning procedures and guidelines to ensure safety and prevent spoilage. The method described in this article has not been tested for long-term storage. 

    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.

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    Maria 

    ★★★★★ 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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    Recipe

    A jar of melanzane sott'olio (pickled aubergines) surrounded by focaccia bread and chili peppers.

    Italian Pickled Eggplant Recipe: Step by Step

    Enjoy the delicious flavors of homemade Italian pickled eggplant with this family recipe. All you need is a few simple ingredients.
    5 from 1 vote
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    Course: Appetizer or Vegetable Side
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 2 minutes minutes
    Resting Time: 1 day day
    Total Time: 1 day day 34 minutes minutes
    Servings: 2 pints
    Calories: 382kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 5 pounds eggplants 2½ kg, about 4 medium
    • salt ⅓ cup or as needed
    • 4 cups water
    • 4 cups vinegar red or white wine or white
    • 3 cloves garlic fresh, peeled and sliced
    • chili flakes optional
    • olive oil as needed

    Instructions

    PREPARING THE EGGPLANTS:

    • Rinse the eggplants under cool running water. Pat dry with a clean kitchen towel. With a serrated knife, cut off the top. Peel the eggplants with a vegetable peeler.
    • Cut into round slices about ⅜-½  inch (9.5 to 1.3 cm) thick. Then, stack these slices together. Cut them into sticks, about ⅜-½  inch (9.5 to 1.3 cm) thick. Feel free to adjust the thickness according to your preference.
    • As you transfer the eggplants into a colander, sprinkle picking salt on each layer for an even coating. Once all the eggplants are cut, give it one final toss.  
    • Set the colander over a large bowl. Place a plate or bowl on top of the salted eggplants. Add some weight (like a can of 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 moisture. 

    PICKLING THE EGGPLANTS:

    • Combine the vinegar and water in a large stainless steel pot. Bring to a boil.
    • Give them eggplants 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.
    • Transfer the blanched eggplants into a 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. 

    FLAVOR INFUSION:

    • 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. Feel free to prepare additional herbs and spices to your liking.

    PACKING AND PRESERVING:

    • Before packing the eggplants into jars, drizzle a tablespoon of olive oil to coat the inside of clean, sanitized Mason jars.
    • Pack the blanched eggplants into jars, layering them with the sliced garlic and chili flakes. 
    • Pour olive oil into the jars, to completely submerge the eggplants. To eliminate air pockets, use a wooden skewer to release trapped air and let the oil seep in. Repeat if more air bubbles form. 
    • Secure the lids and rings tightly on the jars.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

     
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 382kcal | Carbohydrates: 68g | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 57mg | Potassium: 2625mg | Fiber: 34g | Sugar: 40g | Vitamin A: 261IU | Vitamin C: 26mg | Calcium: 155mg | Iron: 3mg
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    Filed Under: Appetizers

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Ann

      September 15, 2023 at 4:54 pm

      5 stars
      How I love reviewing your recipes
      Many of our Italian recipes are the same. What province are your families . We are from Naples and Almalfi region.
      We make our eggplants by squeezing them after salting then putting them into hot vinegar quickly squeezing again them mix all with oil and rest of condiments and place in jars. The same ??? Love to hear from you. Ann

      Reply
      • Maria

        September 15, 2023 at 5:00 pm

        Thanks so much for reaching out Ann! My mom was born in Benevento (Campania) and my dad in Ripabottoni (Molise). So we are definitely from the same region!
        The method is very similar! They are so good especially with garden fresh eggplants! We are so blessed!
        Thanks so much for taking the time to comment.

        Reply

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