Pickled Eggplant
Tangy, aromatic, and irresistibly savory, this Pickled Eggplant recipe is a Mediterranean-inspired delight that makes the perfect addition to your culinary arsenal. Featuring tender eggplant slices infused with layers of flavor from garlic, fresh parsley, red chili flakes, black peppercorns, and fragrant bay leaves, this recipe balances the richness of extra virgin olive oil with a tangy white vinegar brine. Perfect for serving as a vibrant appetizer, a zesty side dish, or a sophisticated topping for bread, salads, and sandwiches, these pickled eggplants are as versatile as they are delicious. With minimal prep time and a short pickling period, this homemade delicacy is an easy means to elevate your pantry staples with gourmet flair.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 2 tbsp Coarse salt
- 2 cups White vinegar
- 1 cup Water
- 3 whole Garlic cloves
- 1 tsp Red chili flakes
- 2 tbsp Fresh parsley
- 0.5 cup Extra virgin olive oil
- 1 tsp Black peppercorns
- 2 leaves Bay leaves
Instructions
Wash and trim the ends off the eggplants. Slice them lengthwise into 1/4 inch-thick strips.
Place the sliced eggplant in a colander and sprinkle them with coarse salt. Let them sit for 20 minutes to draw out excess moisture.
While waiting, prepare the pickling liquid by mixing the water and white vinegar in a large pot. Bring it to a boil, then lower the heat and allow the mixture to simmer.
Rinse the salted eggplant slices thoroughly under cold water to remove excess salt, then pat them dry with a clean kitchen towel.
Add the eggplant slices to the simmering pickling liquid and cook for 3-4 minutes, or until slightly tender but not mushy. Remove them from the liquid using a slotted spoon and spread them out on a clean kitchen towel to cool and dry slightly.
Peel the garlic cloves and slice them thinly. Finely chop the fresh parsley.
In a clean glass jar or container, layer the eggplant strips with the garlic slices, red chili flakes, parsley, black peppercorns, and bay leaves.
Pour the extra virgin olive oil over the layered eggplant, ensuring all pieces are fully submerged. Tap the jar gently on the counter to remove air bubbles.
Seal the jar tightly and refrigerate for at least 12 hours to allow the flavors to develop. For best results, let it sit for 2-3 days before serving.
Serve the pickled eggplant cold or at room temperature as a side dish, or use it as a topping for bread, salads, or sandwiches.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
