Italian pickled eggplants (melanzane sott’olio) are one of the great traditions of late summer and early autumn.
When eggplants are abundant and at their sweetest, Italian kitchens fill with jars, bottles, labels and the unmistakable scent of vinegar and herbs.
It’s preserving season.
And few preserves are as beloved as eggplants in olive oil.
THE ITALIAN TRADITION OF SOTT’OLIO
Long before freezers became common, preserving vegetables in olive oil was one of the ways Italian families extended the harvest through the colder months.
Tomatoes became passata.
Fruit became jams.
Basil became pesto.
And eggplants became melanzane sott’olio.
Even today, many Italian families dedicate a few days at the end of summer to preparing shelves full of homemade preserves to enjoy all winter long or to give as gifts.
HOW ITALIANS SERVE PICKLED EGGPLANTS
Pickled eggplants rarely appear alone.
They’re part of an antipasto spread alongside cured meats, cheeses, olives and other homemade preserves.
They also make wonderful sandwich fillings and pair beautifully with grilled meat, roasted vegetables or a simple slice of crusty bread.
Like many Italian preserves, they’re proof that the simplest ingredients often become the most memorable.
Italian pickled eggplant
Ingredients
- 3 long eggplant
- 1 lemon
- 1 garlic clove
- 1 red chili
- ½ red onion
- 3.5 oz white vinegar 100 gr
-
1
teaspoon
of black pepper corns
- 2 bay leaves
- 1 thyme sprig
-
extra-virgin olive oil
-
coarse sea salt
Instructions
-
Peel the eggplant (completely or partially if you like them a little sour) and slice them (medium size slices).
-
Place them in a tray or bowl and sprinkle them with salt (if you need to display them on different layers, salt each layer).
-
Set them aside for at least an hour.
-
Rinse them, drain them and wrap them in a kitchen cloth (in 15 minutes it should absorb most of the remaining water).
-
Fill a medium pot of water, add the vinegar, the bay leaves, and the peppercorns, and bring them to a boil.
-
Meanwhile thinly slice the onion.
-
When water is boiling, add the sliced onion and eggplant. Cook 2 minutes.
-
Drain the eggplant well and display them on a new kitchen cloth. Bring them to room temperature.
-
Meanwhile thinly slice or chop the garlic clove and the chili. And remove the leaves from the thyme sprig.
-
Take a sterilized, medium size jar. Pour in a couple tablespoons of olive oil. Display a layer of eggplant slices, sprinkle them with a few slices of garlic, a pinch of chili and one of thyme leaves. Repeat with a second layer and go on until you’ve filled the jar (leave an inch from the border free).
-
Close the jar with a clean, sterilized lid.
A NOTE ABOUT SAFE HOME CANNING
Traditional recipes often vary from family to family, but food safety should never.
If you plan to store pickled eggplants for extended periods at room temperature, always follow modern, tested home-preserving guidelines for acidification, sterilization and storage.
When in doubt, refrigerate the jars and consume them within the recommended time.
Enjoy your pickled eggplants!
Claudia