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Home » Course » Appetizers & Snacks » Italian Pickled Eggplant

Italian Pickled Eggplant

By: Rosemary Published: August 17, 2020 Updated on: August 21, 2022

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This easy Italian Pickled Eggplant or Melanzane sott’olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil. One of the best ways to eat eggplant.

pickled eggplant in a white dish and in a jar

This is one of the canning recipes that my Mother-in-law would make to keep us all happy, during the cold (for Italy cold) fall and winter months. Between this one and the Giardiniera Recipe they could easily change up or add to a meal.

Table of Contents

  • How to make it
  • Why salt it?
  • Different types of eggplant
      • Never Miss a Recipe!
  • How to pick the perfect eggplant
  • The best oil to use
  • The best canning jars
  • How to serve it
  • How to store it
  • Related Recipes
  • Italian Pickled Eggplant
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

How to make it

Peel and thinly slice the eggplant, do them one at a time, after you have done one, place the cut eggplant in a glass bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.

cutting the eggplant in a bowl with salt

After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.

In a big pot bring to a boil the water and white wine vinegar, add the eggplant and continue to boil for about 8-10 minutes or until tender.

Remove the eggplant with a slotted spoon and wring out excess moisture. Place the eggplant in a large bowl and toss with the spices.

placing in glass bowl and adding spices

Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered. This water bath will help if you plan on canning to keep for a longer period of time. 

eggplant in a glass jar

Let sit at least 24 hours before serving. The longer it sits the better the taste.

So I said to the Italian after it sat for a day, “do you want to try it?” After we tried it we both looked at each other and we knew it was exactly like his mother made, well it should be it was her recipe, although you know sometimes no matter how much we try, it just isn’t the same. But not this time, it brought back all these amazing memories! And isn’t that what the best food does?

Why salt it?

I know that people insist it isn’t necessary to salt it first, sometimes I don’t, but believe me you do see a difference. Salting in my opinion  helps to eliminate the bitter taste and leave the eggplant softer and not as tough.

Different types of eggplant

Apparently there are about 12 different types, African Garden Egg, Bianca, Chinese Round Mauve, Graffiti, Indian, Japanese White Egg, Little Green, Ping Tung, Santana, Tango, Thai and of course Italian. To tell the truth I probably haven’t heard or seen 90% of these. I usually use the Globe, Graffiti and Italian the most. For this recipe I used the Italian type.

eggplant in a glass jar covered in olive oil
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    How to pick the perfect eggplant

    It’s best to pick medium to small eggplants they are more tender and contain fewer seeds than the much bigger ones. You are going to find seeds in the eggplant, but no worries you can eat them, just make sure they are white and not black. Black seeds indicate a tougher older vegetable.

    The best oil to use

    I usually use olive oil, because I really don’t make jars and jars, but my mother-in-law who did, would use a vegetable oil, usually sunflower. To tell the truth olive oil gives it a better taste and you can always use the left over oil for bruschetta or drizzling on meat when you are grilling.

    The best canning jars

    The best jars to use for canning are jars with screw top lids, I used 3 eggplants for this recipe, and I only got one cup when I was done, but I then immediately went out and purchased another 12 eggplants because we actually forgot just how good it is done this way! And of course be sure to sterilize your jars before use!

    in a glass jar covered with olive oil

    How to serve it

    I like to serve it with crusty Italian bread as an appetizer, you could also serve it as a side dish with your favourite meat dish. Remember to always keep the eggplant that is remaining in the jar always covered in oil.

    How to store it

    The jars can be kept in a cool dark pantry and will keep for up to 6 months. Once open, make sure you cover the eggplant completely in oil before closing and store in the fridge for 5-6 days.

    Related Recipes

    • Baby Artichokes under Oil
    • Italian Giardiniera Recipe

    So if you want to try using up some eggplant this summer why not try this Italian Pickled Eggplant and let me know what you think. Buon Appetito!

    pickled eggplant in a white dish and in a jar
    pickled eggplant in a jar

    Italian Pickled Eggplant

    Rosemary Molloy
    This easy Italian Pickled Eggplant or Melanzane sott'olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil.
    4.97 from 27 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 8 mins
    Resting Time 1 d
    Total Time 1 d 28 mins
    Course Antipasti, Appetizer, Side Dish
    Cuisine Italian
    Servings 1 cup
    Calories 443 kcal

    Ingredients
      

    • 3 medium Italian eggplants* (see notes) (6-7 inches) (16-17 cm)
    • 3 teaspoons salt
    • 5 cups water
    • 2 cups white wine vinegar
    • 1-2 cloves garlic (minced)
    • 1 tablespoon fresh Italian parsley (minced)
    • 1-2 dashes hot pepper flakes (if desired)
    • olive oil (enough to completely cover the eggplant)

    Instructions
     

    • Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
    • After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
    • In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
    • Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil.  Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!

    Notes

    The amount of water and white wine vinegar for this recipe should be enough for up to 5-7 eggplants, if making more than double the amount of water and vinegar. 
    A trick for removing the excess moisture my mil showed me is to place the drained eggplant in a clean tea towel and wring it out in the towel. Works every time. 
    If storing make sure you use a tight fitting and keep in a dark cool room, wait at least 7 days before opening. Once open eat within 3-4 days. Make sure the eggplant is always covered with oil. If any mold appears dicard.

    Nutrition

    Calories: 443kcalCarbohydrates: 84gProtein: 14gFat: 3gSaturated Fat: 1gSodium: 7120mgPotassium: 3333mgFiber: 42gSugar: 49gVitamin A: 949IUVitamin C: 39mgCalcium: 188mgIron: 6mg
    Keyword eggplant under oil, Italian pickled eggplant, pickled eggplant
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      1. Assunta Baldassarre says

        March 15, 2023 at 5:03 pm

        Traditionally what do you serve this with?

        Reply
        • Rosemary says

          March 15, 2023 at 10:11 pm

          Hi Assunta, it’s served as an appetizer, with Italian bread. I love it with bread and chunks of parmesan cheese. 🙂

          Reply
      « Older Comments

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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