Italian Pickled Eggplant In Olive Oil

Italian pickled eggplant are a delicious antipasto (appetizer) perfect to serve over bruschetta or as a side dish for a steak, grilled chicken or fish.

If you ever seen those expensive jars of Italian melanzane sotto olio at the deli store let me tell you that they’re so easy to make at home for a lot less

What are italian pickled eggplants?

In Italy there are various ways for preserving melanzane (eggplants), for example they can be frozen, dehydrated, on vinegar, oil, etc.

Sott’aceto means the vegetables has been preserved in a mixture of only vinegar and water, while sott’olio means they are preserved in oil. Many recipes have also a combination of both (vinegar and oil), just like this Italian pickled eggplant recipe.

Melanzane sott’olio (eggplant under olive oil) is an easy recipe that italians loves to make at home, specially in the countryside where you need to find a way to preserve veggies for the incoming cold months.

Before preserving, those vegetables can be cooked in different ways; for example boiled (as in our recipe), grilled or fried. The taste of course depends how they are cooked, but they’re delicious any way.

Ingredients

The ingredients for this Italian pickled eggplant recipe are pretty simple. An excellent quality of extra virgin olive oil, your favorite eggplant type, vinegar (preferably white wine vinegar) and simple spices.

Italian pickled eggplant is a very easy recipe that you can make at home by following simple steps. But, if it’s your first time trying this recipe, my recommendation is to go with half of the amount of ingredients that the recipe calls.

What type of eggplant are best for this recipe?

You might want a type of eggplant that is meaty and with almost not seeds. Graffiti, sicilian and italian eggplants works wonderful here since they’re big enough to have lot of pulp and have a very little amount of seeds.

I don’t recommend using smaller eggplants such a chinese or japanese types since you’ll have to use a lot more than the recipe calls and also those types are more bitter than the ones I told you before.

Is ok to use eggplants a little bit old, maybe the ones that are sitting in your fridge for a week or so. Just make sure they’re not too bitter.

The traditional Italian pickled eggplant recipe

Peel the eggplants. You can use any Italian kind, I used this sicilian type with white stripes (graffiti).

Then cut them into long strips about 1/4-inch (0,6cm) thick.

Fill a large boiling pot with water. Add 3 tablespoons of coarse salt and vinegar. Bring to a boil.

Working in small batches, add eggplant and let them simmer for about two minutes. Place them in a colander, let them drain and then allow them to cool down.

Squeeze them a little using the back of a spoon, don’t do this when they’re still hot or you will mash them.

Working in layers, add eggplants to a jar, then some peppercorns, peperoncino chilies, oregano and garlic.

Pour the extra virgin olive oil into the jar filling it completely, use the back of a spoon to gently push down the vegetables. Repeat the process until all jars are filled.

Let the jars rest for about 20 minutes, then use a skewer to break the air bubbles that have formed. This is an important step as there shouldn’t be any air gaps that could possible spoil the pickled vegetables.

Close the jars tightly and place them in a dark and cool spot for at least a week before consuming.

How to eat

• On top of a bruschetta made with homemade bread.
• Alongside with salami, cheese, zeppole, olives, etc.
• On an Italian sub sandwich.
• On top of pizza or focaccia.
• With gnocco fritto.
• As a side dish with your favorite grilled protein.

How long last pickled eggplant?

I have stored my pickled veggies for about a year. Just need to be very careful when handling them and placing them in the jars to avoid cross contamination.

• It’s very important that you sterilize the jars in a proper way.
• Place the jars in a cool, dark and dry spot in your house.
• Once a jar is opened you have to refrigerate it and consume within a week.

Watch How To Make It

More Italian Appetizer Recipes

• Whipped Ricotta. With roasted vegetables.
• Bruschetta al pomodoro. A classic Italian favorite.
• Bruschetta with mozzarella. Scrumptiously irresistible!
• Fried pizza dough balls.

DID YOU ENJOY THIS ITALIAN PICKLED EGGPLANT RECIPE? Please, don’t forget to rate it and leave us a comment below, we’d love to hear from you! Also, remember that you can share it using the buttons below. If you’d like, you can follow us too on PINTEREST, INSTAGRAM, FACEBOOK and YOUTUBE!