Italian Pickled Eggplant Recipe

I absolutely adore this recipe because it transforms humble eggplant into a vibrant, flavorful dish that’s as Instagram-worthy as it is delicious. The combination of garlic, red pepper flakes, and fresh basil gives it a punch of flavor that makes my taste buds dance, while the pickling process is like a fun science experiment right in my kitchen!

I enjoy formulating formulas that highlight the genuine taste of Italian cooking, and my Italian Pickled Eggplant does just that. It takes eggplant and immerses it in white wine vinegar, but it doesn’t stop there.

It goes on to fill the jar with garlic, red pepper flakes, and basil. If you’ve ever been to Italy and tasted any of it cooking, you’ve experienced the kind of flavor that lasts long after the dish has gone.

The pickled eggplant is drizzled with extra virgin olive oil, which is, of course, smooth and rich.

Ingredients

• Eggplant: Low in calories, high in fiber, promotes digestion.
• White Wine Vinegar: Adds tangy flavor, enhances preservation.
• Garlic: Rich in antioxidants, boosts immune health.
• Extra Virgin Olive Oil: Heart-healthy fats, rich in antioxidants.

Ingredient Quantities

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• 2 pounds (about 1 kg) eggplant
• 1 cup white wine vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 3 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 1/2 cup fresh basil leaves
• 1 cup extra virgin olive oil

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Instructions

1. The eggplants should be peeled and cut into thin strips, approximately 1/4 inch thick.

These directions followed for one ingredient in a recipe made for a cooking class at St. Joseph’s University in Philadelphia. The class was taught by Chef Instructor Jennifer Rinaolo, who received her culinary training in the Le Cordon Bleu program. Rinaolo then worked in various restaurants in the Philadelphia region.

2. Put the eggplant slices in a colander and sprinkle them generously with kosher salt. Let them sit for an hour to withdraw their excess bitterness and moisture.

3. The eggplant slices need to be rinsed under cold water to remove the salt; then, they should be patted dry with a clean kitchen towel or paper towels. This is the method I prefer for the following reasons:

1. It removes the salt that has been drawn into the eggplant (allowing work with significantly less plasma).

2. The eggplant is not in a reconstructive state (having not had reconstructed salt poured back into it).

3. The kitchen towel is not in a plasma-ridden state that is anywhere near the state of the towels that I used prior to this plasma-eggplant research.

4. In a sizable pot, mix the white wine vinegar with the water. Heat over medium-high to boiling.

5. Put the eggplant slices in the pot and blanch them for about 3-4 minutes, until they are just a little bit tender. They should not be mushy at all.

6. Spread the eggplant slices out on a tray lined with paper towels and let them cool and dry completely.

7. In a glass jar or container, layer the eggplant slices with slices of garlic, red pepper flakes, and whole fresh basil leaves.

8. In another bowl, vigorously combine the superlative first cold-pressed extra virgin olive oil and the remainder of the white wine vinegar from the blanching process.

9. Drizzle the olive oil mixture over the arranged eggplant slices, ensuring they are fully submerged. You may need to press them down slightly.

10. Enclose the jar or container and refrigerate it for a minimum of one full day prior to serving. This is necessary to allow the disparate flavors that comprise the pickled eggplant to meld. Consume the result within a few weeks for optimal flavor.

Equipment Needed

1. Peeler
2. Knife
3. Cutting board
4. Colander
5. Clean kitchen towel or paper towels
6. Large pot
7. Measuring cups
8. Measuring spoons
9. Slotted spoon or tongs
10. Tray
11. Glass jar or container with lid
12. Bowl

FAQ

• Q: Can I use apple cider vinegar instead of white wine vinegar?A: You can use apple cider vinegar in its place, but it will change the flavor slightly.
• Q: How long do the pickled eggplants last?A: They can last about 2 to 3 weeks when stored in the refrigerator in a sealed container.
• Q: Is it necessary to use kosher salt?A: Although kosher salt is advised due to its coarseness, sea salt or table salt can be used as substitutes, with necessary adjustments made since they are finer and pack more densely.
• Q: Can I omit the red pepper flakes?Yes, if you would rather have a milder taste with no heat, you can leave them out.
• Q: What type of eggplants should I use?A: For this recipe, the best eggplants to use are Italian or globe. Their size and flavor make them ideal.
• Q: Can I use dried basil instead of fresh?A: The vibrant flavor of fresh basil is preferred, but if you don’t have fresh basil, dried basil still works just fine.
• Q: Why do I need to slice the garlic thinly?A: Ensures a more even distribution of flavor throughout the eggplant. This is what you want.

Substitutions and Variations

White wine vinegar can be substituted with apple cider vinegar or red wine vinegar, which will yield a different flavor profile.
Kosher salt. Alternatives: sea salt, Himalayan pink salt.
Garlic: In a tight spot, use roasted garlic or garlic powder.
Red pepper flakes. Substitute fresh red chili peppers or ground cayenne pepper for heat.
Basil leaves that are fresh: If you can’t find basil, fresh oregano or parsley could work.

Pro Tips

1. Choose the Right Eggplant: Opt for smaller, firm eggplants with smooth skin, as they tend to be less bitter and have fewer seeds, which will enhance the overall flavor and texture of the dish.