Best Pickled Grilled Eggplant Recipes

ITALIAN PICKLED EGGPLANT

Italian Pickled Eggplant image

Italian Pickled Eggplant, don't let the process intimidate you! Prepare authentic homemade pickled eggplant that doesnt' compare to store bought and serve as antipasto, in sandwiches or even on pizza. Deliciously flavored with garlic, dry red chilis, oregano and fennel seeds just like my mom makes!

Provided by Nadia Fazio

Number Of Ingredients 8

Ingredients

5 kg eggplant ((or 11 lbs) I used 8 of the common globe variety)
1 cup coarse salt
3 cups white vinegar
3 cups vegetable oil (or any other neutral flavored oil such as sunflower or canola, plus more for topping jars)
3 garlic cloves (slivered)
1 -2 dried hot chilis (or more according to taste)
2 tbsp dry oregano
2 tsp fennel seeds

Steps:

Please note that due to the large amount of eggplant, I divided the cut eggplant strips into 2 bowls and each step outlined below is repeated with each bowl.

Nutrition Facts : Calories 2360 kcal, Carbohydrate 102 g, Protein 17 g, Fat 221 g, SaturatedFat 178 g, Sodium 75490 mg, Fiber 52 g, Sugar 59 g, ServingSize 1 serving

ITALIAN PICKLED EGGPLANT

Italian Pickled Eggplant image

This easy Italian Pickled Eggplant or Melanzane sott'olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil.

Provided by Rosemary Molloy

Categories Antipasti Appetizer Side Dish

Time P1DT28m

Number Of Ingredients 8

Ingredients

3 medium Italian eggplants* (see notes) (6-7 inches) ((16-17 cm))
3 teaspoons salt
5 cups water
2 cups white wine vinegar
1-2 cloves garlic (minced)
1 tablespoon fresh Italian parsley (minced)
1-2 dashes hot pepper flakes (if desired)
olive oil (enough to completely cover the eggplant)

Steps:

Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!

Nutrition Facts : Calories 443 kcal, Carbohydrate 84 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 7120 mg, Fiber 42 g, Sugar 49 g, ServingSize 1 serving