Italian pickled eggplant, also known as "melanzane sott'olio", is a delicious and traditional dish that has been enjoyed for centuries. This flavorful appetizer or side dish is made with fresh eggplants that are sliced, fried, and then preserved in a mixture of olive oil, vinegar, and herbs. The resulting pickled eggplant has a tangy, savory, and slightly sweet taste that is sure to tantalize your taste buds. Whether you are looking for a quick and easy snack or an impressive dish to serve at your next gathering, Italian pickled eggplant is a versatile and delicious option that is sure to please everyone.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN PICKLED EGGPLANT
Italian Pickled Eggplant, don't let the process intimidate you! Prepare authentic homemade pickled eggplant that doesnt' compare to store bought and serve as antipasto, in sandwiches or even on pizza. Deliciously flavored with garlic, dry red chilis, oregano and fennel seeds just like my mom makes!
Provided by Nadia Fazio
Categories antipasto
Number Of Ingredients 8
Steps:
- Please note that due to the large amount of eggplant, I divided the cut eggplant strips into 2 bowls and each step outlined below is repeated with each bowl.
Nutrition Facts : Calories 2360 kcal, Carbohydrate 102 g, Protein 17 g, Fat 221 g, SaturatedFat 178 g, Sodium 75490 mg, Fiber 52 g, Sugar 59 g, ServingSize 1 serving
PICKLED GRILLED EGGPLANT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
- Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.
- When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.
ITALIAN PICKLED EGGPLANT
Steps:
- Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
- After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
- In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
- Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!
Nutrition Facts : Calories 443 kcal, Carbohydrate 84 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 7120 mg, Fiber 42 g, Sugar 49 g, ServingSize 1 serving
EASY SAUTEED ITALIAN EGGPLANT
Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.
Provided by RMACKNIGHT
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
- Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g
ITALIAN MARINATED EGGPLANT (AUBERGINE)
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
Provided by ChefRed
Categories European
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant.
- Cut the eggplants into thin long strips, like french fries.
- Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
- Squeeze as much water as you can from eggplant.
- Place water and vinegar to boil.
- Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
- Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
- Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
Tips:
- Choose small, round eggplants that are fresh and tender. Avoid eggplants that are bruised or have blemishes.
- Prick the eggplants all over with a fork before frying. This will help them to absorb the oil evenly and prevent them from bursting.
- Fry the eggplants in batches to avoid overcrowding the pan. This will help them to cook evenly and prevent them from becoming soggy.
- Use a slotted spoon to remove the eggplants from the oil. This will help to drain off the excess oil.
- Let the eggplants cool slightly before handling them. This will prevent them from breaking apart.
- Store the pickled eggplants in a jar or container in the refrigerator for up to 2 weeks.
Conclusion:
Italian pickled eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant and is a healthy and flavorful addition to any meal. With its tangy and savory flavor, this dish is sure to be a hit with your family and friends.
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