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Italian Pickled Eggplant Recipe
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Italian Pickled Eggplant Recipe

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The best thing I know to do with a large amount of eggplant is to make a whole bunch of jarred Pickled (marinated) Eggplant! In this recipe, I show you how to make a basic version and give you a few suggestions of other ingredients you can add to this Italian-American classic! I hope you enjoy this authentic Italian pickled eggplant recipe!

WATCH MORE EGGPLANT VIDEOS!
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Classic Eggplant Parmigiana https://youtu.be/uzwV73Cf5-s
Baked Eggplant Pasta https://youtu.be/kZS3noVmMQ4
Eggplant Caponata https://youtu.be/yLWvHvLrdEk

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INGREDIENTS:
-2 pounds eggplant – cut into 1/4″ strips
-1/4 cup cherry peppers – minced
-1/4 cup parsley – minced
-2 cloves garlic – minced
-2 cups extra virgin olive oil
-kosher salt – to coat all the eggplant
-1 cup vinegar
-2 cups water

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FULL PRINTABLE RECIPE:

Italian Pickled Eggplant

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15 Comments

  2. William Santagata

    Is there really a risk of botulism if you just put something in a jar?? I thought that was only a problem if you canned the food (created an airtight seal in a pressure cooker or boiling water bath). Botulism is super deadly so you don't want to take any risks with that (why I don't do canning!)

  3. MattygFTW

    Love it! Can you show us how to make “sundried” tomatoes layered in jars like this? I’m sure the process is similar, I know my grandma used to make them like that with basil

  5. Marty Rose

    Love this recipe. I make this and won't even tell you how long I keep it but it will keep practically forever if you keep it completely submerged in olive oil.
    This guy is in Torino, Italy. He does some interesting things and has this video on making sun dried tomatoes. You'll enjoy his channel.
    https://youtu.be/5yTWGjPdj-g

  6. Anthony Calia

    Great recipe, thanks for sharing. One of my standards. I make mine a bit more acidic with 50:50 vinegar / water. I also boil some celery after the eggplant and usually hot peppers. I finish the mix with some chopped sun dried tomatoes which gives it a nice finish. BTW, I believe if you keep the mix acidic, botulism cannot grow. Not sure just how low the ph needs to be, but I understand not very low to keep botulism at bay.

  8. Barbara Liston

    Have you ever tried pickling the eggplant strips in the hot vinegar-salt brine and no oil. I do this with italian banana peppers [or pickling cucumbers] in sterilized jars and refrigerate for over a year. They stay crunchy. Maybe the hot not boiling water will cook the eggplant but not mush it up because it's not boiling but IS cooking enough while it cools. For an experiment, I'll try it. My family is all on plant-based, no oil diets for several food-caused diseases. HBP, Pre-diabetes, high-cholesterol, over weight and ulcerative colitis. After only 1-3 months everyone has reversed their conditions, for 5 yrs running now. But we've become very creative in the kitchen for our old favorites.💕

  14. Morgen Ingham

    White onions detract from that flavor set, but I would think that minced yellow onions would be a good addition. Thoughts?

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