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.
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.
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.
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.
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.
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.
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!
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.
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
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!
Italian Pickled Eggplant
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.
- 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 before closing the jar. Let sit at least 24 hours before serving. Enjoy!
Lynda says
Wow! Loved this recipe. An easy solution to my eggplants when they crazily produce. Thanks you.
Rosemary says
Hi Lynda, thanks so much, so glad you liked the recipe. Happy New Year.
Lisa Arruda says
OMG! This is absolutely delicious! Served it with provolone cheese and fresh Italian bread. So good! Thank you Rosemary for the recipe! I had to pick all my eggplant before an early snow and wasn’t sure what I was going to do with them.
Rosemary says
Hi Lisa, thanks so much, so glad I could help. Take care.
Sue says
When my husbands aunt used to make the eggplant recipe, she used to put anise seed or fennel seed in the recipe. Have you heard of that, and if so which seed was it? Thank you
Rosemary says
Hi Sue to tell the truth I don’t know anyone that adds anise or fennel seeds, but I would imagine if they did it would be more fennel seeds. Sorry.
Rosa says
I love your recipes. Whenever I want an authentic recipe, I can always count on your website! Thanks for sharing the memories I remember from Italy and recreating the tastes I remember from my mom!
Rosemary says
Hi Rosa, thanks so much, so glad I can share some good memories. Have a great week.
Michael P says
Can’t wait to try it! One question, are the bowls of sliced and salted eggplant kept on the counter or in the refrigerator for the 8 hours?
Rosemary says
Hi Michael, the sliced and salted eggplant is kept on the counter. I hope you enjoy it.
Chelle B says
Oh my! Yummy!! This looks like something I need to make and add for a charcuterie board.
Rosemary says
Hi Chelle, it would be a great idea for a charcuterie board. 🙂
nb locilento says
Do you think that small or sliced white mushrooms can be added to this recipe?
Rosemary says
Hi NB, if you want, I don’t see why not, although the mushrooms should be small and firm, usually they aren’t slice although you could probably slice them in half, they will probably take less time about 6 or 7 minutes for boiling. Let me know how it goes.
Jeff says
wanted to look at the giardiniera recipe, but the link goers to the baby artichokes.
Rosemary says
Hi Jeff, thanks for letting me know I corrected it. 🙂
Dee says
My favourite side dish! I am off to get a load of aubergines. Thanks for this wonderful recipe.
Rosemary says
Hi Dee, thanks, let me know how it goes.
Mary says
How long can you keep this ? Can I use fresh herbs in it ?
Rosemary says
Hi Mary, yes I use fresh herbs, it will keep up to 6 months if properly stored (see the post), once it’s open it should be refrigerated and will keep up to 5-6 days. Hope that helps.
Mary says
I have been making this for years, and just LOVE it. Being Italian this is a real favirite, I was so happy to see this
tonight. Thank you for sharing 🙂
Rosemary says
Hi Mary, thanks so much, one of my favourites also. Take care.