Pickled eggplants with good olive oil, garlic and fresh parsley. A hearty treat on bread, on a buffet or just as a small snack.
Easy to prepare and no cooking or baking is required.

Pickled eggplants are spicy and delicious
Pickled eggplants are spicy and delicious

Pickled eggplants – how does it actually work?

To make delicious antipasti from eggplants, you can pickle them in oil, for example. Like in this recipe.
To do this, the eggplants must first be cut and salted. To make the eggplants lose their bitterness, they must be cured in the salt for a while.
Then they can be processed further. In this case, they are simply marinated in oil. To get the eggplants really aromatic in oil, parsley, garlic and a little vinegar are added.

Fresh and juicy and easy to prepare: pickled eggplants
Fresh and juicy and easy to prepare: pickled eggplants

Why do you salt eggplants before processing them?

As with many eggplant preparation methods, the eggplant is first cut into slices and salted in this recipe. The salt has an osmotic effect and draws fruit juice and bitter substances from the cut surface. The unpleasant bitter substances can then be easily washed off. If you salt the eggplant slices too briefly or too little, they can taste bitter and almost inedible.

Pickled eggplants with good olive oil, garlic and fresh parsley.
Pickled eggplants with good olive oil, garlic and fresh parsley.

Tip: Are you looking for more delicious eggplant recipes?

Do you really like eggplant? Then try these eggplant recipes from me:

Pickled eggplants, simply homemade
Pickled eggplants, simply homemade

More recipes for pickling and preserving

I love creating my own supplies. I ferment, boil or pickle. Here are some simple recipes that you can use to pickle your fruit or vegetables or otherwise preserve them:

Perfect as part of a mezze platter
Perfect as part of a mezze platter

Pickled eggplants – delicious as part of a mezze platter

By the way, my pickled eggplants are excellent as part of a Mediterranean mezze. Together with other vegan appetizers, you can create a great summer buffet. Or simply dine in a cozy group. With a mezze platter, everyone comes together at the table and helps themselves to the various components according to their taste.

A mezze platter brings everyone together at the table. Pickled eggplant goes perfectly with it.
A mezze platter brings everyone together at the table. Pickled eggplant goes perfectly with it.

Show me your pickled eggplants

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my pickled eggplants and post a photo of it. It’s best if you tag my account in it too. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!

Aromatic with parsley and garlic
Aromatic with parsley and garlic

Ingredients for about 8 portions of pickled eggplant:

1 medium-sized eggplant
Salt
4 tbsp olive oil
2 tbsp white balsamic vinegar
1 garlic clove, very finely chopped
2 tbsp parsley, chopped (fresh or frozen)

Preparation:

  1. Cut the eggplant into slices about 3mm thick and place in a sieve.
  2. Salt the slices generously on both sides and leave to soak for at least 45 minutes or longer. Place the sieve in a bowl or in the sink so that the bottom does not drip.
  3. Mix the remaining ingredients well with a whisk to create a homogeneous marinade.
  4. Wash the eggplant slices under running water, then pat them dry with a kitchen towel.
  5. The eggplant slices can now be thoroughly mixed with the marinade.
  6. Let them sit in an airtight container in the fridge for at least 5 hours or overnight.

Pickled eggplants will last a few days in the fridge. So you can prepare them very well and preserve the fresh eggplant for longer by pickling it.

Enjoy your meal!

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