Back to Recipe

Pickled Eggplant

Here's how you make Pickled Eggplant
Pause Continue Reading
  • Servings: 9
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 4 1/4 pounds eggplant (peeled and cubed, 3 eggplant)
  • 2 yellow onions (sliced in thin rings)
  • 2 red peppers, thin sliced
  • 1 teaspoon kosher salt
  • 2 cups red wine vinegar
  • 1 1/2 cups water
  • 4 garlic cloves, whole
  • 1 tablespoon red pepper flakes
  • 1 tablespoon oregano
  • 1 tablespoon dry basil
  • 2 to 3 bay leaves
  • 2 cups oil (olive oil, may be more)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Sauce pan

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.