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Let’s be honest—eggplant doesn’t always get the best reputation, especially with kids. Mine aren’t big fans, mostly because they don’t like how it looks. But I love it, so this recipe is more for me! You can make homemade pickled eggplant that’s far superior to anything store-bought.
The key to this recipe is choosing the right eggplant: look for firm, unblemished varieties with smooth, shiny skin. Avoid any that are too soft or show signs of bruising. Globe, graffiti, or Italian varieties are great for pickling.
The process is simple, using apple cider vinegar, olive oil, herbs, and spices, with no cooking required. It’s also cheaper to make at home, and pretty easy too! Here’s how to do it.
Why You’ll Love This Recipe
- Pickled eggplant is really tasty.
- A great addition to a ton of dishes.
- It is packed with essential vitamins, minerals, and antioxidants.
- It has a high content of dietary fiber. The eggplant itself is a rich source of fiber, and the pickling process does not diminish this valuable nutrient. Consuming pickled eggplant can aid digestion and a balanced diet.
- The pickling process preserves these valuable nutrients and keeps them fresh for long periods of time.
- Pickled eggplant is a low-calorie and low-fat food option.
Ingredients
- 2 eggplants
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
- 3 cloves garlic, minced
- 1/3 tsp salt
- 1/3 tsp pepper
- 1/3 tsp coriander
Preparation time – 5 minutes | Cooking time – 40 minutes+120 minutes
Servings – 4
Step by Step Instructions on Pickled Eggplant Recipe
- Preheat the oven to 350°F. Wash the eggplants and cut them into 1 ½-inch thick slices.
- Line a baking sheet with parchment paper and lightly grease it with olive oil. Place the eggplant slices on the sheet and bake for 25 minutes, flipping them halfway through.
- In a large bowl, combine all the ingredients for the marinade, including garlic and spices. Mix the marinade ingredients well until fully blended.
- Once the eggplants are baked, cut them into thin strips and place them in the bowl with the marinade.
- Gently toss the eggplant strips to ensure they are evenly coated with the marinade.
- Cover the bowl and refrigerate for two hours, stirring occasionally. The flavor will improve if allowed to sit overnight. Pay attention to the pickling time. The longer the eggplant is allowed to pickle, the more pronounced the flavors will become.
When serving, you can sprinkle with chopped parsley.
How to Store Pickled Eggplant
For canning
If you decide to “can” this recipe, please be sure to use sterilized jars. Store the sealed jars in a cool, dark pantry for up to 6 months. Always check the smell and taste before consuming.
In the refrigerator
The pickled eggplants can be stored in the refrigerator for up to a month. After one month, discard any leftovers.
How to Use Pickled Eggplant
One of the most classic ways to enjoy pickled eggplant is as a condiment or topping for grilled meats, roasted vegetables, and grain-based dishes. Pickled eggplant can provide a refreshing contrast to rich and hearty main courses, adding a layer of complexity that you will definitely enjoy.
Pickled eggplant can also be incorporated into salads, where its crunchy texture and bold flavors can add a delightful twist to leafy greens, tomatoes, and other fresh produce. Try tossing chopped pickled eggplant into a Mediterranean-inspired salad with feta, olives, and a tangy vinaigrette.
For a unique take on sandwiches and burgers, consider using pickled eggplant as a flavorful condiment. Eggplant can complement the savory flavors of grilled meats, cheese, and other sandwich fillings, adding a delightful crunch and a pop of flavor to every bite.
Pickled eggplant can also be a valuable ingredient in the creation of dips and spreads. Blend or mash the pickled eggplant with creamy ingredients like tahini, yogurt, or cream cheese to create a unique and flavorful dip that pairs perfectly with pita bread, crackers, or fresh vegetables.
Alternatively, use the pickled eggplant as a topping for bruschetta or crostini for the perfect appetizer.
Other Recipes You Might Like
- How to Make Pickled Beets
- Easy Homemade Spicy Pickle Recipe
- How to Store Radishes
- 14 Root Vegetables That Grow Quickly and Easily
Frequently Asked Questions about Pickled Eggplant
What is the difference between pickled eggplant and regular eggplant?
The main difference between pickled eggplant and regular eggplant lies in the preparation and preservation process. Pickled eggplant has been submerged in a brine or pickling solution, which adds a tangy, acidic flavor and helps to preserve the vegetable. Regular eggplant, on the other hand, is typically cooked or used fresh without any pickling or fermentation.
How long does pickled eggplant last?
Properly stored pickled eggplant can last for several months, typically 1-2 months when kept refrigerated. The acidity of the pickling brine helps to extend the shelf life of the eggplant.
How To Make Pickled Eggplant
Ingredients
- 2 eggplants
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
- 3 cloves garlic minced
- ⅓ tsp salt
- ⅓ tsp pepper
- ⅓ tsp coriander
Instructions
- Preheat the oven to 350°F. Wash the eggplants and cut them into 1 ½-inch thick slices.
- Line a baking sheet with parchment paper and lightly grease it with olive oil. Place the eggplant slices on the sheet and bake for 25 minutes, flipping them halfway through.
- In a large bowl, combine all the ingredients for the marinade, including garlic and spices. Mix the marinade ingredients well until fully blended.
- Once the eggplants are baked, cut them into thin strips and place them in the bowl with the marinade.
- Gently toss the eggplant strips to ensure they are evenly coated with the marinade.
- Cover the bowl and refrigerate for two hours, stirring occasionally. The flavor will improve if allowed to sit overnight. Pay attention to the pickling time. The longer the eggplant is allowed to pickle, the more pronounced the flavors will become.
