Pickled Eggplant

Prep Time
Cook Time
Ready In

"This recipe has been in my family for generations. This is my mom's version. The amount of olive oil depends on the size of jars you use. The pepper flakes we use for this recipe are call "Aji Molido", it is not spicy but very flavorful, so please be careful. The first time I make this with regular American Hot pepper flakes I almost kill my boyfriend at the time.(Aji Molido is from Argentina)"

Original recipe yields 9 servings


  • Serving Size: 1 (472.7 g)
  • Calories 580.4
  • Total Fat - 54.7 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 0 mg
  • Sodium - 303 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 9 g
  • Sugars - 11.6 g
  • Protein - 3.3 g
  • Calcium - 52.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 47.5 mg
  • Thiamin - 0.1 mg

Step 1

Cover eggplant with salt and let it rest for 30 minutes, then rinse well. This will get ride of any bitterness.

Step 2

In a sauce pan, bring up to boil the vinegar and water. Add onions, peppers, garlic and eggplant. Simmer for 20 minutes and drain.

Step 3

Mix with aji molido, oregano, and basil.

Step 4

Put on jars with one laurel leaf on each jar and cover with olive oil.

Step 5

Store for at least a week before using.

Step 6

For long-term un-refrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

Tips & Variations

  • Sauce pan