Pickled Eggplant Aubergine Jamie Oliver
Transform your pantry with Jamie Oliver's Pickled Eggplant Aubergine—an irresistible combination of tender eggplant strips, tangy white wine vinegar, and aromatic garlic, oregano, and parsley. This easy homemade preserve showcases perfectly balanced layers of flavor, enhanced with a kick of red chili flakes and the richness of extra virgin olive oil. Ready in just 50 minutes (plus marinating time), this versatile condiment makes a fantastic topping for crusty bread, a hearty addition to salads, or a unique side dish. With simple ingredients and bold Mediterranean-inspired notes, this pickled eggplant recipe will elevate any meal while being fridge-friendly for up to two weeks. Perfect for those seeking easy pickling recipes and eggplant delights!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 large Eggplants (Aubergines)
- 2 tablespoons Salt
- 250 milliliters White wine vinegar
- 150 milliliters Extra virgin olive oil
- 4 cloves Garlic cloves
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Fresh parsley
- 1 teaspoon Black pepper
Instructions
Slice the eggplants into strips about 1 cm thick and 5 cm long. Sprinkle them evenly with salt and place in a colander over a bowl to draw out excess moisture for 30 minutes.
Rinse the eggplant strips under cold water to remove the excess salt. Pat them dry thoroughly with a clean kitchen towel.
In a medium saucepan, bring the white wine vinegar to a boil. Add the eggplant strips in batches, blanching them for 2 minutes each. Remove with a slotted spoon and set aside on a clean kitchen towel to dry completely (about 10 minutes).
Meanwhile, finely slice the garlic cloves and chop the fresh parsley. Set them aside.
In a sterilized glass jar, layer the blanched eggplant strips with the garlic slices, dried oregano, red chili flakes, chopped parsley, and a sprinkle of black pepper.
Slowly pour the extra virgin olive oil into the jar, ensuring all the eggplant is submerged. Use the back of a spoon to press down the eggplant to remove any air bubbles.
Seal the jar tightly and store in the fridge for at least 24 hours before serving to allow the flavors to develop. This pickled eggplant can be kept refrigerated for up to 2 weeks.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 611 mg | 13% | |
*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.
