Best 3 Italian Pickled Eggplant Recipes
Indulge in the delightful flavors of Italy with our collection of pickled eggplant recipes. Experience the perfect balance of tangy, savory, and slightly sweet flavors as you explore a variety of traditional and innovative methods for preserving this versatile vegetable. From the classic Southern Italian recipe of Melanzane sott'olio, where eggplant slices are marinated in olive oil and herbs, to the unique Sicilian Caponata, a sweet and sour dish featuring eggplant, tomatoes, and capers, our recipes cater to diverse tastes and culinary preferences. Discover the vibrant flavors of Eggplant Antipasto, a colorful appetizer of pickled eggplant served with a zesty dressing, and relish the simplicity of Pickled Eggplant with Garlic and Dill, a quick and easy side dish that packs a flavorful punch. Each recipe offers a distinct take on pickled eggplant, ensuring a culinary journey that tantalizes your taste buds and transports you to the heart of Italy.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN PICKLED EGGPLANT
Italian Pickled Eggplant, don't let the process intimidate you! Prepare authentic homemade pickled eggplant that doesnt' compare to store bought and serve as antipasto, in sandwiches or even on pizza. Deliciously flavored with garlic, dry red chilis, oregano and fennel seeds just like my mom makes!
Provided by Nadia Fazio
Categories antipasto
Number Of Ingredients 8
Steps:
- Please note that due to the large amount of eggplant, I divided the cut eggplant strips into 2 bowls and each step outlined below is repeated with each bowl.
Nutrition Facts : Calories 2360 kcal, Carbohydrate 102 g, Protein 17 g, Fat 221 g, SaturatedFat 178 g, Sodium 75490 mg, Fiber 52 g, Sugar 59 g, ServingSize 1 serving
ITALIAN PICKLED EGGPLANT
Steps:
- 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 at room temperature.
- 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, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!
Nutrition Facts : Calories 443 kcal, Carbohydrate 84 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 7120 mg, Fiber 42 g, Sugar 49 g, ServingSize 1 serving
ITALIAN MARINATED EGGPLANT (AUBERGINE)
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
Provided by ChefRed
Categories European
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant.
- Cut the eggplants into thin long strips, like french fries.
- Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
- Squeeze as much water as you can from eggplant.
- Place water and vinegar to boil.
- Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
- Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
- Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
Tips:
- Choose small, tender eggplants with smooth skin and no blemishes for the best results.
- To prevent the eggplant from absorbing too much oil, slice it thinly and fry it in hot oil.
- Use a combination of white wine vinegar and red wine vinegar for a balanced flavor.
- Add garlic, basil, oregano, and red pepper flakes to the pickling liquid for extra flavor.
- Let the eggplant pickle for at least 24 hours before serving to allow the flavors to develop.
Conclusion:
Italian pickled eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is easy to make and can be stored in the refrigerator for up to 2 weeks. This recipe is a great way to use up leftover eggplant and is a perfect addition to any Italian meal.
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