Pickled Eggplant (Pickled Aubergines)
Pickled eggplant or pickled aubergines are a typical Italian antipasto. They are perfect alongside salami, cheese and olives, but fabulous in a sandwich, too.
If I had to choose one person as the best cook I’ve ever known in my entire life, it wouldn’t be some famous chef, on any of my wonderful aunts or even my mother–it would be my Nonna Chiarina–as I called her.
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One of Nonna’s best recipes was her pickled eggplant. Nonna’s real name was Renata, but she went by “Chiarina”, which means “little clear one” because of her blue eyes (and yes, nonna means grandmother in Italian).
Nonna had seven daughters, and somehow passed on her incredible knowledge of food and cooking to all of them, including my mother who left Italy at 15 and married my father in Scotland after just turning 16!
This recipe for pickled eggplant/aubergines seems to be the equivalent to an American home cook making cole slaw without a recipe. Or a British home cook making a trifle sans directions. It’s just something every Italian knew how to make years ago. It is one of the things my Nonna always made, and to me, it is insanely delicious, not unlike the other cucina povera dishes she made so incredibly well.
I am not an eggplant fan if it’s prepared any other way, with the possible exception of a very well made eggplant parmigiana! When I was in elementary and high school, I used to be teased for bringing pickled eggplant sandwiches in my lunchbox. However, I truly didn’t care because I knew those kids were the ones eating the horrific school meals, not me. They were eating dried up hamburgers and Twinkies, consequently, I felt sorry for them.
Disclaimer: one word of caution if you are going to make this: apparently botulism is a risk when preparing garlic in oil. Although we’ve never been sick ourselves, or anyone in our family (and I will continue to make this), I just want to share this: http://www.livestrong.com/article/485148-eating-raw-garlic-botulism/
It’s probably the vinegar in the recipe which is one of the things recommended to avoid botulism, as well as refrigerating the pickles when finished. If you have any concern, omit the garlic. I am not responsible for any food borne illness.
Pickled Eggplant/Aubergines
recipe by Nonna Chiarina makes 2, 8 oz jars
FULL PRINTABLE RECIPE BELOW
Ingredients
- eggplants/aubergines
- Kosher salt
- strong wine vinegar
- garlic
- dried oregano
- extra virgin olive oil
Special equipment: glass jars. (I use old jam jars, but you can buy some, especially if you want to give them as gifts.)
Prepare the Eggplant/Aubergines
Slice the eggplant into approximately 1/4″ thin slices, or julienne if preferred. Place in a colander and sprinkle lightly with Kosher salt. Continue layering the slices and salt, until finished.
Place a small plate and weight on top of the plate. Make sure to put the colander in the sink or a small bowl underneath to catch the liquid from the aubergines.
After a couple of hours, squeeze all the excess liquid from the eggplant and set aside.
Prepare the Pickling Liquid
Put the vinegar and water in a small pot and bring to a boil, then add the eggplant. Cook them for approximately two minutes, then drain. Again, squeeze the excess vinegar from the eggplant after allowing them to cool off.
Mix the Pickled Eggplant for the Jars
Place the pickled aubergines in a bowl and add some olive oil, garlic and oregano. Mix well. Don’t worry if there’s not enough oil as the jars. You will fill them with oil later in the process.
Pack the Jars
Put the pickled eggplant mixture into clean, dry jars, packing tightly.
Next, fill the jar with olive oil. Reach into the jar on the sides with a fork, or long toothpick, to get rid of the air gaps. You really shouldn’t need much oil at all, if the jar is packed correctly. Place the lid on tightly, and refrigerate for about 3 or 4 days before eating. Keep the pickled eggplant refrigerated after opening.
Pickled eggplant/aubergines are wonderful in a sandwich, or served as part of an antipasto plate, with roasted red peppers, olives, salumi and bread, for example.
A simple, ribbon wrapped jar also makes an extremely unique and impressive hostess gift.
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Pickled Eggplant (Pickled Aubergines)
Ingredients
- 4 eggplants (thin and shiny aubergines- see photo above)
- ⅛ tsp Kosher salt (to taste)
- ⅔ cup wine vinegar (strong acidity)
- ⅓ cup water
- 4 cloves garlic (see note above)
- ½ tsp oregano
- 1 Tbsp olive oil extra virgin (good quality) or more, as needed
Instructions
- Slice the eggplant into approximately ¼″ (½ cm) thin slices, or julienne if preferred. Place in a colander and sprinkle lightly with Kosher salt. Continue layering the slices and salt, until finished.
- Place a small plate and weight on top of the plate. Make sure to put the colander in the sink or a small bowl underneath to catch the liquid. After a couple of hours, squeeze all the excess liquid from the eggplant and set aside.
- Put the vinegar and water in a small pot and bring to a boil, then add the eggplant. Cook them for approximately two minutes, then drain. Again, squeeze the excess vinegar from the eggplant after allowing them to cool off.
- Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Mix well. Don’t worry if there’s not enough oil as the jars. You will fill them with oil later in the process.
- Put the pickled eggplant mixture into clean, dry jars, packing tightly.Next, fill the jar with olive oil. Reach into the jar on the sides with a fork, or long toothpick, to get rid of the air gaps. You really shouldn’t need much oil at all, if the jar is packed correctly. Place the lid on tightly, and refrigerate for about 3 or 4 days before eating. Keep refrigerated after opening.
Notes
- Use fresh, quality ingredients for the best results.
Nutrition
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Use the weighted colander to squeeze instead of hand squeezing throughout.
Add dried red bell pepper flakes to the final mix for added contrast.
Where do you find red bell pepper flakes? Are you sure you don’t mean hot pepper flakes?
Are the peels tough?
I don’t think so, but if you are concerned you can always peel the eggplant, Debbie.
Thank you for your response Christina. I’m trying it with them on this time and see how it goes.
Can’t wait to try this! You say “refrigerate for about 3 to 4 days before eating” in the recipe. Does it need to stay in the fridge after that time, if I haven’t yet opened the jar? I’d like to give this as a gift as you suggest!
Yes, keep refrigerated, to be safe. Lucky person who receives this! :)
Do you rinse the salt off the eggplant?
No need to rinse, Paula. Squeezing the slices gets rid of the excess salt.
Great recipe! What a lovely back story too.
Can you tell me how long this will keep?
Thanks, Alison. It will keep for at least 6 months, really longer because it’s pickled and under oil.
Love this recipe and make it often. I add some fennel seeds (they add an amazing something to these!) and some red pepper flakes.
Lovely to hear, Robert! I do love some red pepper flakes, too!