Love the bold, tangy flavors of homemade pickles? This easy Pickled Eggplant Recipe is a game-changer! Perfectly spiced and soaked in olive oil, it’s a delicious addition to sandwiches, salads, or your favorite antipasto platter. Pickled Aubergines will soon become a family favorite. Pickling eggplant is super wast and is one of those authentic Italian dishes you’ll love making in the home
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Why You’ll Love This Italian Pickled Eggplant Recipe
- Bursting with Flavor: Tangy, garlicky, and perfectly spiced, these pickled aubergines (pickled eggplant) bring a punch of flavor to any dish.
- Versatile: Whether as a topping for sandwiches, a side for grilled meats, or the star of your charcuterie board, these pickled eggplant strips will elevate every meal.
- Easy to Make: With simple ingredients and easy-to-follow steps, this pickled aubergines recipe is beginner-friendly and absolutely delicious.
If you love this pickled eggplant recipe be sure to read our recipe on How To Make Pickled Cucumbers And Tomatoes, how to make Fermented Vegetables Using Apple Cider Vinegar or how to make Grilled Eggplant With Lemon Dip.
Recipe Ingredients
- Eggplants: Serve as the perfect absorbent base, soaking up flavors to create a tender and flavorful pickled dish.
- Honey: Adds a natural sweetness that balances the tangy and savory elements of the recipe.
- Apple Cider Vinegar: Introduces a tangy kick, essential for the pickling process, enhancing the overall flavor profile.
- Olive Oil: Provides richness and a smooth texture, bringing all the ingredients together beautifully.
- Garlic: Infuses aromatic depth and a hint of pungency, elevating the taste of the pickled eggplant.
- Kosher Salt: Essential for enhancing and balancing the flavors, ensuring the dish is perfectly seasoned.
- Pepper: Adds a subtle heat, complementing the other spices and creating a well-rounded taste.
- Coriander: Offers a hint of spice and warmth, adding complexity to the flavor profile of the pickled eggplant.
How To Make Pickled Eggplant
Step One: Preheat the oven to 350F. Wash the eggplants and cut into 1 1/2-inch thick slices. Line a baking sheet with parchment and grease it with extra virgin olive oil. Add the eggplant slices and bake for 25 minutes, flipping in the middle.
Step Two: Place all the ingredients for the marinade, sprinkle kosher salt, garlic and spices, into the deep bowl.
Step Three: Thoroughly mix the marinade ingredients until they are completely combined. Cut the baked eggplants into thin strips and place in a bowl.
Step Four: Gently toss the eggplant so that each piece is coated with the marinade. Cover the bowl with a lid and refrigerate for two hours. Stir occasionally. Eggplants will taste better the next day. When serving, you can sprinkle with chopped parsley.
Tips & Tricks
- Select Firm Eggplants: Choose fresh, firm eggplants (aubergines) for the best texture. Softer eggplants might become mushy after baking and marinating.
- Pre-Salting: To reduce bitterness, sprinkle the eggplant slices with salt and let them sit for 30 minutes before baking. Rinse and pat dry before baking.
- Resting Time: Allow the eggplant to marinate overnight for deeper flavor infusion. The longer it soaks, the more pronounced the taste.
Variations
- Spicy Kick: Add a pinch of chili flakes to the marinade for a spicy kick, enhancing flavor and metabolism; mix with other spices in Step Two.
- Zesty Refresh: Substitute lemon juice for apple cider vinegar for a zesty and refreshing taste; swap in Step Two.
- Crunchy Texture: Sprinkle toasted sesame seeds before serving for a crunchy texture and added nutrients; garnish after marinating in Step Four..
How To Store A Jar Of Pickled Eggplant?
To store a jar of pickled eggplant, ensure the jar is sterilized and tightly sealed, then refrigerate it, making sure the eggplant is fully submerged in olive oil to preserve freshness; it can last for up to 2-3 weeks.
Best Pickled Eggplant Jars
The best jars for pickled eggplant are glass canning jars like Ball or Weck, as they ensure an airtight seal and preserve freshness.
Can I Freeze Pickled Aubergines?
Freezing pickled aubergines is not recommended, as the texture can become mushy, and the flavors may alter; it’s best to store them in the fridge submerged in olive oil.
How To Serve Pickled Eggplant
- Pita Bread and Hummus: Serve with soft pita bread and a side of creamy hummus for a Mediterranean-inspired spread. This combination offers a delightful mix of textures and flavors, perfect for casual gatherings.
- Filipino Garlic Fried Rice: Its savory and aromatic flavors pair perfectly with the tangy pickled eggplant, making for a delightful and satisfying meal.
- Quinoa Salad: A refreshing quinoa salad with cucumbers, cherry tomatoes, and a lemon vinaigrette complements the bold flavors of pickled eggplant, making it a great vegetarian option.
- Spanish Tortilla: This traditional potato and egg omelet provides a hearty base, with pickled eggplant adding a unique tangy twist to the dish.
- Indian Lentil Dal: Serve with a spiced lentil dal for a hearty vegetarian meal. The creamy texture of the dal complements the crispness of the pickled eggplant.
- Hot Peppers: Serve with pickled aubergine with hot peppers and sliced garlic for a bold, tangy side dish that pairs perfectly with crusty bread or grilled meats.
FAQ’S
How Long Do Pickled Aubergines Last?
Do I Need To Peel The Eggplant?
What’s The Best Vinegar To Use?
What Is The Main Difference Between Pickled Eggplant And Regular Eggplant?
Can I use Other Herbs And Spices
Do I Need To Steralize The Jar?
Pickled Egg Plant
Ingredients
- 2 Eggplants
- 1 Tbsp. Honey
- 2 Tbsp. Apple Cider Vinegar
- 4 Tbsp. Olive Oil
- 3 Cloves Garlic Minced
- 1/3 Tsp. Salt
- 1/3 Tsp. Pepper
- 1/3 Tsp. Coriander
Instructions
- Preheat the oven to 350F. Wash the eggplants and cut into 1 1/2-inch thick slices. Line a baking sheet with parchment and grease it with olive oil. Add the eggplant slices and bake for 25 minutes, flipping in the middle.
- Place all the ingredients for the marinade, including garlic and spices, in a deep bowl.
- Thoroughly mix the marinade ingredients until they are completely combined. Cut the baked eggplants into thin strips and place in a bowl.
- Gently toss the eggplant so that each piece is coated with the marinade. Cover the bowl with a lid and refrigerate for two hours. Stir occasionally. Eggplants will taste better the next day. When serving, you can sprinkle with chopped parsley.
