
Eggplants are one of my most favorite vegetables. They can be prepared in so many ways, and in each they demonstrate a new flavor and texture, as in the following recipe.
These pickles are mostly known in the Italian cuisine, but there are many variations, from other sources as well.
The process takes a bit of time, but the actual work is fairly minimal. The result is tender eggplant pieces, with tangy-salty flavor, and wonderful oregano and garlic aroma, all wrapped in olive oil.
Preparing these at home allows for adjusting the flavors to your personal preferences, when it comes to the salt level, amount of garlic, etc.
These tasty eggplant pieces make a great topping for bruschetta, and work well as a sandwich filler, with cold cuts and/or cheeses. They can also be used to top a salad, or a pasta dish, or served aside grilled meats. Try it and enjoy.
Notes:
* Other herbs can be used instead of the oregano.
* The aromatic olive oil left in the jar after using the eggplant, is wonderful for preparing salad dressings.
Makes: about 2 cups
Prep time: 20 minutes
Draining time: 4 hours or overnight
Cooking time: 15 minutes
Marinating time: minimum 1 week
Ingredients:
1 large eggplant
1½ Tbs salt
½ cup white wine vinegar
½ tsp freshly ground four peppers mix
1 Tbs dried oregano
2-3 cloves garlic, roughly chopped
3-4 bay leaves
About 1 cup olive oil
- Peel the eggplant and slice it lengthwise, into 4 fairly thick slices. Cut each slice into smaller sections, and place in a colander. Sprinkle with 1 Tbs of salt, and mix well. Let drain for at least 4 hours, preferably overnight.
- Taking a handful of pieces at a time, squeeze more liquids off the eggplant. Measure 1½ cups and place in a medium pot. Add the vinegar, and water to cover. Mix and bring to a boil over high heat. Lower the heat to medium, and cook for 5 minutes. Taste one piece, to determine if more salt is needed, and add salt the ground pepper.
- Lower the heat to low. Cook for 5-7 minutes longer, until the eggplant is soft, but still firm. Transfer to a colander, drain and let cool a bit. Press gently, to get rid of more liquids.
- Sprinkle a bit of the oregano at the bottom of a sanitized 2 cups jar. Add a bit of the garlic, and a layer of eggplant. Layer the rest of eggplant, oregano and garlic until all is used. Press down gently, pour half of the olive oil over and press gently again. Pass a dull knife around the sides, to get rid of air pockets.
- Place the bay leaves on top. Pour the rest of the olive oil, to cover completely, and seal the jar. Keep at room temperature, in a dark place, for at least one week before opening.
Eggplants are my all time favourites. THanks for this recipe!
LikeLiked by 1 person
Same here! Hope you’ll enjoy these! 🙂
LikeLiked by 1 person
Love this recipe. Thanks.
LikeLiked by 1 person
Glad to know. Thank you! 🙂
LikeLike
I will try your recipe this summer.
LikeLiked by 1 person
I’m glad to know. I hope you’ll enjoy it. 🙂
LikeLike
This pickle looks super. Would it keep for long or would it be better being made as needed?
Thanks Ronit. Looking forward to making this pickle. :))
LikeLiked by 1 person
Thank you Mary, I’m glad you liked the recipe.
In principle, the pickles can keep for months. However, from my experience, they always disappear too fast, so I can’t give you any insights for how it effects their texture or flavor. 🙂
LikeLiked by 1 person
Sounds delicious!😋
LikeLiked by 1 person
Thank you Ursula! 🙂
LikeLike
Prepared the small round (egg-shaped) ones in a similar way two weeks ago!
I used garlic, lemon slices and pecan nuts – also delicious!
Tip: the remaining oil goes well in salad dressings!
LikeLiked by 1 person
I must have missed your post about it – it sounds delicious.
I also mentioned under Notes, that the leftover oil is perfect for salad dressing. 🙂
LikeLike
… I did not post ist in my blog!
Sorry for not-reading your notes 🙈
LikeLiked by 1 person
Well then, I’ll be looking forward to you posting it.
And no problem at all about the notes – it happens to me too. Sometimes we’re too busy to read it all… 🙂
LikeLiked by 1 person
Love eggplant? How long does it last?
LikeLiked by 1 person
The pickles can last for up to a month.
LikeLike
I love to pickle veggies but only have used cukes and jalapenos. I’m sure the eggplant is delicious 🙂
LikeLiked by 1 person
Thank you Judi. These pickles are indeed delicious. The texture of the eggplant becomes so silky in the process. 🙂
LikeLike
I’ve made pickled eggplants before but not with the oil. I can’t wait to give your version a try, I know I will love it.
LikeLiked by 1 person
Thank you Karen, I’m glad you liked the recipe. The oil gives the eggplant such a lovely flavor and silky texture. I hope you’ll enjoy it. 🙂
LikeLike
I’m sure it does. I think my husband will like it better than regular pickled eggplant for just that reason.
LikeLiked by 1 person
Oh how I would love to enjoy this, but I am allergic to eggplant (an allergy I did not have until I was about 45, so I know how delicious this vegetable is!). I wonder if I could substitute zucchini?
LikeLiked by 1 person
Sorry to hear Dorothy. It is a mystery, how allergies can creep on us at any given time!
Though zucchini texture is quite different than the spongy eggplant, I think it can still work well. It’s definitely worth trying! 🙂
LikeLiked by 1 person
Hhmmm, I can imagine eating this with steaming rice and grilled fish. 🍆🍆🍛🐠
LikeLiked by 2 people
Thank you, I like the idea! 🙂
LikeLiked by 1 person
Woo I love eggplant😍 Sounds so flavorfully yummy😋 💕
LikeLiked by 1 person
Thank you Tanooki, I’m glad you liked the recipe. It was delicious. 🙂
LikeLiked by 1 person
Eggplant pickle looks very delicious Ronit 😋😋Perfect side dish with rice or plain paratha!
LikeLiked by 2 people
Thank you Deeksha, I’m glad you liked the recipe. These tasty pickles can be served in so many ways. 🙂
LikeLiked by 1 person
So true!
LikeLike
Wonderful 💜
LikeLiked by 1 person
Thank you! 🙂
LikeLiked by 1 person
Sounds delicious!❤️
LikeLiked by 1 person
Thank you Jyoti, I’m glad you liked the pickles. They were so tasty. 🙂
LikeLiked by 1 person
Reblogged this on Recipe Goals.
LikeLiked by 1 person
Will have to try this for sure. I have a lot of eggplants in the garden. Can I use fresh oregano? Is 4 pepper mix a mix of red and black pepper?
LikeLiked by 1 person
Thank you Preethi, I”m glad you liked the recipe.
While I usually prefer fresh herbs, in this case it is important to use dried, as fresh herbs can cause the mixture to ferment and spoil.
4 peppers mix consists of black, white, green and pink peppercorns. It gives a richer flavor, but you can use only black pepper if you can’t find it.
I hope you’ll enjoy this tasty condiment. Looking forward to seeing your version of it. 🙂
LikeLike