Italian Pickled Eggplant

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Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.

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Italian Pickled Eggplant

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Enjoy the delicious and tangy flavors of homemade Italian pickled eggplant with this family recipe.

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Ingredients: – eggplants – salt – water – vinegar – garlic – chili flakes – olive oil

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Peel and slice 4 medium Italian globe eggplants, then generously salt them and let sit for 3 to 24 hours to remove bitterness and excess moisture.

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Prepare the pickling liquid by boiling vinegar and water, then briefly blanch the eggplant strips. Cool, drain, and gently squeeze to remove excess moisture.

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Pack the jars with blanched eggplants, garlic slices, and chili flakes. Fill the jars with olive oil to cover the eggplants; release air bubbles, and seal tightly.

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Elevate your dishes with pickled eggplant by adding it to antipasto platters, using it as a unique bruschetta topping, or enhancing pasta salads.

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For a step by step tutorial, printable recipe and more, GO TO:

Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.