Italian Pickled Eggplant (Melanzane Sotto’Aceto)”
Italian pickled eggplant, known as melanzane sott’aceto, is a traditional preserved recipe made with thinly sliced eggplant, vinegar, garlic, herbs, and olive oil. A classic Italian antipasto perfect for serving with bread, cured meats, or adding to salads and sandwiches.
Ingredients
- 2 large eggplants
- Kosher or sea salt for sweating the eggplant
- 2 cups white wine vinegar or apple cider vinegar
- 2 cups water
- 2 garlic cloves thinly sliced
- 1 teaspoons dried oregano or fresh, if preferred
- Crushed red pepper flakes optional, to taste
- Fresh chopped parsley and basil
- Extra virgin olive oil enough to cover
- 1 teaspoons dried oregano or fresh, if preferred
- Crushed red pepper flakes optional, to taste
- Fresh chopped parsley and basil
Instructions
- Peel & Slice the Eggplant: Peel the eggplants and cut them into thin strips (about ¼ inch thick and 2–3 inches long).
- Salt & Press: Layer the eggplant strips in a colander, sprinkling each layer generously with salt.Place a plate or weight on top and let sit for at least 4–6 hours (or overnight) to draw out bitterness and excess water.
- Rinse & Squeeze: Rinse the salted eggplant under cold water to remove excess salt.Squeeze out as much moisture as possible by hand or with a clean towel.
- Boil in Vinegar Mixture: In a large pot, bring 2 cups white wine vinegar and 2 cups water to a boil.Add the eggplant and blanch for about 2–3 minutes, just until slightly tender.Drain well and let cool.
- Season: Place the cooled eggplant in a bowl. Add sliced garlic, oregano, crushed red pepper flakes (if using), and chopped parsley. Toss to combine.
- Jar & Cover in Oil: Pack the seasoned eggplant into sterilized jars, pressing down slightly.Pour extra virgin olive oil over the top, making sure the eggplant is fully submerged. Tap jars to release air bubbles.
- Seal & Store: Seal the jars tightly. Store in the refrigerator for up to 2–3 weeks.For longer storage (pantry-safe), use proper canning methods.
- To Serve: Let the flavors develop for at least 3 days before eating. Serve as part of an antipasto platter with bread, cheese and cured meats.