Mom's Pickled Eggplant Recipe
https://easyhomemaderecipes.caWith 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.
Ingredients
- 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
Serving: 1Calories: 269kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 7028mgPotassium: 1097mgFiber: 11gSugar: 15gVitamin A: 163IUVitamin C: 11mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!
