These Pickled Eggplants are a flavorful, Mediterranean-style preserve made with vinegar, garlic, parsley, and chili. Preserving eggplants in oil is a classic Italian tradition, especially popular in Southern regions like Calabria and Sicily. Whether served as an antipasto, sandwich topping, or side dish, this tangy, garlicky eggplant recipe is a must-have in your pantry.
What Are Pickled Eggplants?
Pickled eggplants, or melanzane sott’olio, are peeled and sliced eggplants soaked in vinegar and salt to remove bitterness and preserve the flesh. After resting, they’re drained and mixed with herbs, garlic, and chili, then stored in olive oil. This traditional Italian preparation keeps eggplants flavorful, tender, and shelf-stable in sterilized jars.
Why Everyone Will Love This Recipe
- Bold Mediterranean flavor: Tangy, garlicky, and slightly spicy.
- Perfect for antipasto platters: Serve with cheese, olives, and cured meats.
- Great for preserving summer eggplants: Enjoy them all year long.
- Versatile use: Add to sandwiches, bruschetta, salads, or pasta dishes.
Pro Tips for the Best Pickled Eggplants
- Use firm, fresh eggplants to avoid bitterness and mushy texture.
- Press them well in vinegar and salt for proper dehydration and preservation.
- Use sterilized jars to store safely and prevent spoilage.
- Let them rest in oil for at least 2–3 days before serving for full flavor development.
Frequently Asked Questions
Can I Use Other Herbs?
Yes! Try oregano, mint, or bay leaf for different flavor variations.
What’s the Best Type of Eggplant to Use?
Slim, firm eggplants like Italian or Japanese varieties work best—they have fewer seeds and a tender texture. Avoid overripe or spongy eggplants, as they can turn bitter or mushy during pickling.
Can I Use Wine Vinegar Instead of White Vinegar?
Yes, white wine vinegar works well and adds depth of flavor.
Are They Spicy?
You can control the heat by adjusting the amount of chili. Use a mild chili or skip it for a non-spicy version.
Can I Add Capers?
Definitely—capers add a briny kick that complements the eggplants beautifully.
How to Freeze
Freezing is not recommended for pickled eggplants, as the oil and texture may separate and degrade. Stick to jarred refrigeration for best results.
How to Store
Transfer the eggplants and oil mixture to sterilized glass jars. Press down to submerge completely in oil. Seal and refrigerate. Allow to marinate for a few days before eating. Once opened, always keep submerged in oil and consume within 2–3 weeks.
Ingredients
How To Make Pickled Eggplants
Peel and cut: Peel the eggplants and cut them in half, then into long thin strips.
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Peel and cut: Peel the eggplants and cut them in half, then into long thin strips.
Pickle in vinegar: Place the strips into a large glass jar. Add vinegar and salt, pressing the eggplants down firmly. Let sit for 24 hours.
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Pickle in vinegar: Place the strips into a large glass jar. Add vinegar and salt, pressing the eggplants down firmly. Let sit for 24 hours.
Drain: After 24 hours, strain out the vinegar and squeeze the eggplants gently to remove excess liquid.
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Drain: After 24 hours, strain out the vinegar and squeeze the eggplants gently to remove excess liquid.
Season: Slice garlic, chili pepper, and parsley. Mix them with the drained eggplants.
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Season: Slice garlic, chili pepper, and parsley. Mix them with the drained eggplants.
Preserve in oil: Transfer the mixture to clean, sterilized jars. Cover completely with olive oil, pressing down to remove air bubbles.
Rest and enjoy: Let marinate in the fridge for a few days before serving.
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