With the influx of eggplant in the summer, Mom always made her Pickled Eggplant recipe. Because letting garden vegetables waste was something my parents tried to avoid.
What better way to use vegetables than to marinate them in vinegar and preserve them in oil!
If you like recipes with vegetables, try my recipe for Italian Stuffed Eggplants, Italian Stuffed Peppers, Stuffed Artichokes or my Sicilian Vota Vota recipe which is similar to a stromboli.
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Here's Why You'll Love this Dish
- bold and tangy flavor of eggplants enhances an appetizer platter or any dish
- pickled vegetables often have a longer shelf life than raw uncooked vegetables
- versatile in that you can add them to any dish or meal
- customize with your own herbs
- kid friendly taste is a kid pleaser
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Ingredients
Make this pickled eggplant recipe using the following ingredients: eggplants, white vinegar, water, vegetable oil, fennel seeds, sundried tomatoes, garlic, herbs and spices.
For exact measurement details see recipe card...
How to Make Pickled Eggplants
Get your ingredients and a few bowls ready. You'll also need salt.
Peel and cut eggplant into matchstick sizes and place in a large bowl.
Add salt to the bowl and mix well. Place a plate on top and let sit for 3 to 4 hours while sweats.
Then squeeze excess water out of the eggplants. Use a potato ricer if you have one.
Bring water and vinegar to boil in a medium sized pot. Once the water and vinegar liquid starts to boil, add eggplant strips.
Remove eggplant once water begins to boil again about 30 to 60 seconds. Drain and squeeze all of the liquid out of the eggplant and place in a bowl.
Dress with oil, chopped garlic, fennel seeds, chopped sun dried tomatoes, salt and pepper to taste, and oregano.
Place in jars and top with more oil. You can eat this immediately, but it will taste better if you let stand for 3 to 4 days to fully marinate.
Storage:
Pickled eggplants stored in airtight jars can last for months so long as they are full submerged in oil.
In fact, the longer they stay, the more they marinate and taste better.
Top Tips
I know this will sound odd, but using a potato ricer to squeeze excess liquid out of the eggplant was a time saver for me.
If found the best method to cut the eggplant was to quarter it, then cut it into thin slices. Then turn it to the side with the straight edge against my palm and the knife in my other hand to slice again making match sticks.
Substitutions and Variations
Here are some other options for pickled eggplants?
- hot pepper - add hot pepper flakes or hot oil to bring some heat
- mint - substitute mint for parsley or any other herb to customize this recipe
- pimento - use pimento to brighten up your pickled eggplant recipe in stead of using sun dried tomatoes.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes, you can freeze cooked or blanched eggplant. Store it in an airtight container for up to 3 to 4 months.
Freezing raw eggplant is not recommended as thawing out results in a mushy texture, dark meaty inside and bitter flavor. Blanch or cook it first, before freezing.
Main Dishes to Try
Looking for other recipes like this? Try these:
Recipe Details
Mom's Pickled Eggplant Recipe
https://easyhomemaderecipes.caIngredients
- 35 oz eggplants 2 large, 500g, sliced into long strips of ¼ x ¼
- 3 tbsp salt
- 2½ cups white vinegar
- 7½ cups water
- 3 tbsp vegetable oil
- 1 tsp fennel seeds
- ¼ cup sundried tomatoes sliced
- 1 clove garlic grated or chopped
- ½ tsp oregano
- vegetable oil to fill mason jars
Instructions
- Peel and cut eggplant into matchstick sizes and place in a large bowl.35 oz eggplants
- Add salt to the bowl and mix well. Place a plate on top and let sit for 3 to 4 hours while sweats.3 tbsp salt
- Bring water and vinegar to boil in a medium sized pot. Squeeze excess water out of the eggplant2½ cups white vinegar, 7½ cups water
- Squeeze excess water out of the eggplant using a potato ricer or your hands.
- Once the water and vinegar liquid starts to boil, add eggplant strips. Remove eggplant once water begins to boil again about 30 to 60 seconds.
- Drain and squeeze all of the liquid out of the eggplant and place in a bowl.
- Dress with oil, chopped garlic, fennel seeds, chopped sun dried tomatoes, salt and pepper to taste, and oregano.3 tbsp vegetable oil, 1 tsp fennel seeds, ¼ cup sundried tomatoes, 1 clove garlic, ½ tsp oregano
- Place in jars and top with more oil. You can eat this immediately, but it will taste better if you let stand for 3 to 4 days to fully marinate.vegetable oil
Notes
Top Tips
I know this will sound odd, but using a potato ricer to squeeze excess liquid out of the eggplant was a time saver for me. If found the best method to cut the eggplant was to quarter it, then cut it into thin slices. Then turn it to the side with the straight edge against my palm and the knife in my other hand to slice again making match sticks.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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