Best Pickled Eggplant Recipes

PICKLED EGGPLANT IN OLIVE OIL (MELANZANE SOTT'OLIO)

Steps:

• 1. Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they're too long.
• 2. Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).
• 3. After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.
• 4. Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don't have to be fully dry but they shouldn't be dripping wet.
• 5. Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
• 6. Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.

PICKLED EGGPLANT

Steps:

• Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.
• In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.
• Mix with aji molido, oregano, and basil.
• Put on jars with one laurel leaf on each jar and cover with olive oil.
• Store for at least a week before using.
• For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

ROASTED EGGPLANT AND PICKLED BEET SANDWICHES

Steps:

• For roasted eggplant and garlic mayo:
• Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
• Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
• For beet salad and assembly:
• Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
• Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
• DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

PICKLED GRILLED EGGPLANT

Steps:

• Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
• Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.
• When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.

EGYPTIAN PICKLED EGGPLANT

Steps:

• Cut each eggplant lengthwise into two halves. Mix garlic with hot pepper and salt. Fill each eggplant half with some of the garlic mixture. Pinch the eggplant slightly to keep the filling inside. You can use a string, parsley stems, or other media to tie them. Arrange the stuffed eggplants in a pickling jar. Combine the vinegar, sea salt and water. Boil for 5 minutes, then cool to room temperature. Pour the liquid on the eggplant to cover by at least 3 inches. Seal jar and set to pickle for 2-3 weeks.

PICKLED RED SNAPPER WITH EGGPLANT AND MELON

Steps:

• Combine lemongrass, chile, bay leaf, coriander seeds, mustard seeds, sugar, 1/4 cup salt, vinegar, and water in a saucepan. Bring to a boil, stirring once. Reduce heat, and simmer for 10 minutes. Transfer to a measuring cup; let cool.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush eggplant slices with oil, and grill, flipping once, until cooked through and blackened in places, about 2 minutes per side. Let cool slightly.
• Place snapper into a skillet, and cover with water by 1 inch. Sprinkle with 2 tablespoons salt. Bring to a boil. Remove from heat, and cover with a round of parchment or a lid; let stand until snapper is opaque and cooked through, about 10 minutes. Using a slotted spatula, carefully transfer snapper to a plate. Cover with parchment to keep it from becoming dry. Discard poaching liquid. When snapper is cool enough to handle, gently flake into 1-inch pieces.
• Arrange grilled eggplant, poached snapper, and melon slices on a large platter. Drizzle with 1 cup lemongrass sauce. Cover platter with plastic wrap, and refrigerate, along with remaining lemongrass sauce, for at least 2 hours (or up to 4 hours). Serve cold with extra sauce on the side.

ROASTED EGGPLANT AND PICKLED BEET SANDWICHES

Steps:

• For roasted eggplant and garlic mayo:
• Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
• Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
• For beet salad and assembly:
• Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
• Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
• DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

EGGPLANT WITH CASHEW BUTTER AND PICKLED PEPPERS

Steps:

• Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
• Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.
• Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8-10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.
• Blend cashew mixture, lime juice, fish sauce, and 1/2 cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
• Preheat oven to 450°F. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4-5 minutes.
• Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.
• Spread 1/2 cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over.
• Pickles can be made 1 week ahead. Cover and chill.

ITALIAN PICKLED EGGPLANT RECIPE

Steps:

• Peel the eggplants and cut them into medium strips.
• Put them in a strainer with a bowl underneath, add salt. Place a bowl full of water on top to apply pressure and let them sit overnight.
• Pour water and vinegar into a pot, add salt, and bring to a boil.
• Rinse the dehydrated eggplants, squeeze well, and pour into the vinegar-water mixture. Let cook for 4 minutes from when it begins to boil again.
• Strain the eggplants, and place them on a tray with kitchen paper to dry for 5 hours.
• Boil the glass jars for 15 minutes to sterilize them. Then add oregano, parsley, garlic, chili powder, and olive oil to the bottom of the glass jars.
• Fill each jar with the dehydrated eggplants, then top with more olive oil and seasoning. Close and place them in a pot with a cloth and boil for 15 minutes to vacuum seal.
• Don't skip the salting step. It's necessary to eliminate the butter taste from the eggplants.
• Love eggplant? Here are more eggplant recipes you'll fall in love with!
• Stuffed Eggplant Boats
• Eggplant Spread
• Eggplant Cutlets
• Eggplant Moussaka
• Fried Stuffed Eggplant

PICKLED EGGPLANT

Steps:

• peel eggplant.slice very thin,like three inch long pieces...have a large bowl ready with half filled with vinagar
• soak sliced eggplant in vinigar for 4 hours.....sqeeze eggplant well so vinigar isnt to strong...set aside in a bowl
• add cloves of garlic,2 tabls crushed pepper,salt to taste,....stuff in jars....top with olve oil till it fills almost to top,,seel and let marinaide for a few days....then enjoy...so good on sandwiches