Pickled eggplants – Italian recipe (VIDEO)
The pickled eggplants is a traditional recipe from southern Italy, great to serve as a rustic appetizer with toasted bread slices!
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Very thin slices… I’m making the pickled eggplants, a traditional recipe from the south of Italy. It’s easy and cheap to make, and I’ll tell you how, if you like…
We’ll need:
• WHITE WINE VINEGAR 3 pints (1,5 lt)
• GARLIC CLOVES 3
• BASIL to taste
• EGGPLANTS 4 ½ lbs (2 kg) • SALT to taste
• MINT to taste
• EXTRA VIRGIN OLIVE OIL as needed
Wash and dry the eggplants, remove the stem and, using a vegetable slicer, slice into ¼-inch (½ cm) thick slices, then cut into ½-inch (1 cm) wide strips.
Now layer the eggplant slices in a bowl, sprinkling each layer with salt, and allow them to drain off the bitter juices, so cover and leave to rest in the fridge overnight… good night.
The next day, wash the eggplants to remove the bitter taste, squeeze with your hands and spread on a cloth to dry for about 30-40 minutes. While the eggplants are drying, pour the vinegar into a large pot and bring to a simmer, then add the eggplants: cook for 4-5 minutes from the time the vinegar returns to a boil.
Now drain the eggplants, squeeze and allow them to dry on a clean cloth; it takes about a couple of hours. What are you reading? Oh well, I read it already…
Now it’s time to sterilize the jars and lids: place in a large pot and put a few dish towels on the bottom and between the jars to keep them from touching each other. Bring to a boil and let it simmer for 30 minutes, then allow them to drain on a cloth.
Place a few slices of garlic and the roughly torn mint and basil leaves on the bottom of each jar, and drizzle with a little extra virgin olive oil. Continue in this way, layering with the garlic and the herbs, until you fill the jar to about ¾-1 ¼ inches (2-3 cm) from the top, then press down and cover with extra virgin olive oil. Now seal the jars and place in a pot, along with a few dish towels on the bottom and between the jars. Fill the pot with cold water and let it simmer for about 30 minutes.
Once cooled, test the lids to determine if a vacuum seal has formed by pressing with your finger: if there is no popping sound, the jar is vacuum sealed. If you do hear a popping sound, the jar is not sealed, so change the lid, close it tightly and boil the jar once again, then test the lids again. Remember to store your jars in a cool, dark and dry place, and see you next videorecipe!
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I too would like to know about that insert you used please , where did you get it what's it called so I could purchase some also thank you.
what is the plastic piece your are using to submerge the eggplant – prior to putting on the lid? I've just finished your recipe and the eggplant is beneath the oil level, but your little device looks so convenient. thanks!
Hey… I like Muslims and know many others who like them as well. Please don't judge. Peace. ✌️
Try like this: let the eggplants sit in salt for 12 hours, then wash, squeeze them dry and let them sit in vinegar for another 12 hours… then fill the jars with the eggplants, garlic, pregano and chilli pepper. I never tried this recipe but I was told it's very good… and strong! Let me know 😉
Allow the pickled eggplants to rest for one month before eating; after a few days, check if you need to add more extra virgin olive oil.
Allow the pickled eggplants to rest for one month before eating. They can be stored for up to one year; once opened, keep the jars in the fridge, adding more extra virgin olive oil to cover the eggplants.
Sonia, how long do I need to wait before the pickles are ready to eat? and also how long can I keep them stored for? Thank you
Hmm looks great! Where did you get those jars and that beautiful olive oil jug?
is it possible to eat them right away or do you have to jar them for some time? also, how long do they need to be stored in the jar for the best flavor?
I love my pickles to be sour and have strong flavor so is there anything to add to make it taste stronger?? can we add salt and vinger??
We are muslims we dont drink white wine is there any substitute for that?
The flavour is not so strong because they are preserved in oil
does it taste like pickles?
I hope it will be available sooner or later… 🙂
Sonia, please translate the book to english. I promise I will buy one!
Wash them with running water and squeeze well
Did you rinse the eggplant pieces with cold water or just squeeze them?
i miss the old voiceover lady
I love this recipe. My mother and her friends used to make this every summer, Great recipe and very healthy. We used to peal the skin off the eggplants. And we used to add sliced carrots and celery for something extra
We have lots of eggplant recipes 🙂 ! For example, the caponata (youtube.com/watch?v=ypjyG_lZSVA), the parmigiana (youtube.com/watch?v=iZGF5JrTvug) and the pasta alla norma (youtube.com/watch?v=1Z6s7F5j3Fs) are traditional Italian recipes; otherwise you can't miss the moussaka (youtube.com/watch?v=mkBJPStoe8Q) or a tasty pasta salad with eggplants and sun-dried tomatoes (youtube.com/watch?v=MV6XQkGwhjk)!