Pickled Eggplant Recipe
By
Ali LaRaia
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The key for this pickle is to let it age gracefully: The longer the eggplant sits in the marinade, the more the flavors meld and mellow. While 3 days is the shortest recommended time, we’ve enjoyed this crostini topper for up to 10 days.
Game plan: Keep the pickled eggplant refrigerated in an airtight container. Because of all the olive oil in the marinade, the mixture will solidify in the fridge. To serve, just remove the eggplant from the refrigerator at least 30 minutes ahead and let it come to room temperature so the oil liquefies again.
This recipe was featured as part of our Christmas Day Feast, Italian Style menu.
INGREDIENTS
- 5 cups peeled, medium-dice eggplant (about 1 pound)
- 1 tablespoon kosher salt
- 1 cup white wine vinegar
- 1 teaspoon red pepper flakes
- 1 1/4 cups extra-virgin olive oil
- 3/4 cup small-dice red bell pepper (about 1 medium pepper)
- 6 medium garlic cloves, minced
- 1 tablespoon dried oregano
INSTRUCTIONS
- Combine eggplant and salt in a large bowl. Nest another bowl on top of the eggplant and weigh it down with a few canned goods (beans or tomatoes work well); set aside for 1 hour.
- Transfer eggplant to a fine mesh strainer and rinse off the salt under cold running water while tossing the eggplant with your hands. Press out any excess water, spread the eggplant in a single layer on a baking sheet, and pat dry with paper towels.
- Combine vinegar and red pepper flakes in a medium saucepan and bring to a boil over medium-high heat. Add eggplant and simmer for 2 minutes. Remove from heat and let eggplant stand in vinegar for 10 minutes.
- Add remaining ingredients and stir to combine. Transfer to a 1-quart container with a tightfitting lid. Let cool to room temperature, cover, and refrigerate at least 3 days before serving.
I made similar recipe only I used the thin sliced eggplant and used red wine vinegar instead as well as added some basil too.
Slices can be used while assembling club type chicken or turkey sandwiches.
It is always very popular in my house.
This is a Mediterranean-inspired appetizer. I would think eggplant other than Asian varieties would be a better flavor/texture match, although the Asian types are less bitter. Come to think of it, the long purple Japanese eggplant would probably be fine. I've used it in Italian-style preparations successfully. I think the addition of some basil and less oregano might be a nice change-up.
the type of eggplant should not matter, its more about the size your cutting them to.
does it matter what type of eggplant you use to make this dish? i have some Japanese eggplants that need to be used up....