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Rhonda Canfield wrote in this request to Recipe Du Jour's great newsletter:

"I'd like a recipe for pickled eggplant...My great aunt used to make it. I  believe it was Italian and it had a lot of olive oil and vinegar. It was really yummy, but she died without writing down the recipe. Any help would be appreciated. "

I wrote to her, that although I'd never heard of pickled eggplant, she might like my recipe for Eggplant Escabeche.   Later she responded:

"In the week and a half since my request was published, I have received several versions of eggplant recipes.  It seems that there's almost as many ways to pickle eggplant as there are eggplants!"

Maureen's Eggplant #1
Maureen's Eggplant #2
Josephine Caravetta's Pickled Eggplant

"The most representative of what my mother remembers her aunt describing is as follows. This one was from Maureen:"

Pickled Eggplant # 1

1 qt. wine vinegar
red pepper flakes

Pieces of garlic
Olive oil
Dried oregano

Dilute vinegar with half water.  Put in red pepper flakes
.  Bring to a boil, put in peeled eggplant slices and boil a few minutes, drain and cool.  In a jar put a little olive oil, then eggplant, garlic, oregano until jar is filled.  Let stay a week and store.

"My mother remembers the eggplant slices being salted and allowed to drain before the vinegar treatment, but Maureen didn't include it in her instructions.

Another offering from Maureen is as follows:

Pickled Eggplant # 2

3 Eggplants
3 C. White Vinegar
1 C. Olive Oil
1/4 C. White Vinegar
1/2 C. Wine Vinegar
3 Garlic Cloves, Minced
2 Celery Stalks, Chopped
2 Lg. Red Peppers, Diced
Dried oregano

In large bowl, slice 3 eggplants (without skin).  Place in colander, sprinkle with
salt and layer between paper towels.  Put a heavy bowl on top.  Set aside for 2 hours.  In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.  Next morning, wring out each slice twice and cut into strips. put in large bowl mixed with 1 cup olive oil, 1/2 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, chopped celery stalks, 2 large red peppers diced and a dash of dried oregano (optional).  Mix well and put into Mason Jars and refrigerate.  Lasts 2 to 3 months.

Another offering came from 'Nancy from NY' and was taken from "" and called:

Josephine Caravetta's Pickled Eggplant

6 Eggplants
Kosher Salt
White or Cider Vinegar
3-4 cloves garlic, sliced thin
One bunch parsley, minced
Some mint, minced (Optional, but nice)
1/2 - 1 teaspoon red pepper flakes

1/4 green bell pepper, minced

Slice the eggplant thinly, and cut the slices into thin strips.  Layer the 
strips in a colander and mix with some kosher salt.  Place the colander in the sink, put a dish on top of it and put something heavy on top of the dish to weigh it down.  This helps to take the bitterness out of the eggplant.

After one hour, squeeze the eggplant (Nonni's instructions - gets the bitter juices out).

Take a large pot and put in the eggplant.  Cover with a ratio of 2 cups of water to 1 cup of the vinegar.  Bring to a boil.  As soon as it boils, shut the heat off and allow the eggplant to cool in the water.

In a large bowl place the slice garlic, chopped herbs, red pepper, green pepper.  Squeeze as much water out of the eggplant as you can, and place it in the bowl.  Pour in some extra virgin olive oil (at least a cup) and a 1/4 cup of vinegar.  Stir well.  Place the eggplant in a jar (I use Mason jars, as did Nonni), pressing down to remove any air.  Leave out an inch at the top, and pour in some olive oil so that all the eggplant is submerged.  Cover with a lid, and let marinate for one month in the refrigerator.

"Mangia!  I may have more to share later, but for now, I have to dress and feed my 3-year-old who is tapping me on my typing arm saying, 'Mommy, mommy, mommy, I want to go for a walk!'"

The Sneaky Kitchen
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