Italian-Style Pickled Eggplant (Melanzane Sotto Aceto)
Melanzane sott'aceto, an Italian-style pickled eggplant, offers a quick and easy preparation without a complicated canning process.
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Instructions
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Wash and dry eggplants thoroughly.
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Slice unpeeled eggplants into 3-inch long, 1/4-inch thick strips.
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Layer strips in a colander, liberally salting each layer.
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Cover the eggplant with a weighted dish in the sink and drain for 1 hour.
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Squeeze out any remaining moisture from the eggplant.
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Transfer eggplant to a large pot, add 1 1/4 cups vinegar and water, then cover and bring to a boil. Remove from heat immediately, and let eggplant cool completely in the liquid, stirring occasionally.
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Combine sliced garlic, parsley, red pepper flakes, and optional mint, oregano, and bell pepper in a large bowl.
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Squeeze eggplant again, add to the bowl, then mix with 1 to 2 1/2 cups olive oil and the remaining 1/4 cup vinegar.
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Pack the mixture into 2 clean one-quart jars or 4 one-pint jars, pressing down to remove air.
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Leave 1 inch of headspace and cover the eggplant completely with olive oil.
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Secure lids, wipe jars, and refrigerate; ready to eat in 24 hours.