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Pickled Eggplant

Posted by: Gina  :  Category: Italian Recipes

pickled eggplant Ingredients

6 Eggplants
White Vinegar
Olive oil


  1. Peel the eggplant skin.
  2. Slice the eggplant into thin strips by cutting in slabs then cutting into strips
  3. Put into a large bowl and add salt.  Mix well
  4. Squeeze with your hands until the eggplant gets soft
  5. Place the contents into a ceramic bowl or something similar.  Put a plate over and then add some weight to put pressure on the contents.
  6. Wait 24 hours…remove weight
  7. Squeeze eggplant and dispose of all excess liquid
  8. Clean your ceramic bowl, add the squeezed eggplant and cover with white vinegar. Place the cover or plate and apply weight onto the product again for an additional 24 hours.
  9. After the second 24 hours has passed, squeeze and dispose of liquid
  10. Add olive oil, oregano and garlic….Mix Well.  Mamma uses about 3 cloves of grated garlic per jar.
  11. Pack the eggplant into glass jars, cover with olive oil and seal.

They will be ready to eat in a few days and should be consumed within 6 months.

There is another variation which Mamma wanted to share which permits you to eat them right away

Follow step 1 and 2 as above …

Bring 3 cups of water and 1 cup white vinegar to a boil.  Add salt.

Submerge the sliced eggplant and boil for 3-4 minutes. Remove and let cool.

In a mixing bowl, add olive oil, garlic and oregano. Stir.

Press into jars covering contents with oil….they are ready to eat. Mangiare.

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