One thing that surprises us all about aubergines, also known as eggplant is their impressive versatility when preparing them. This is a vegetable that can be fried, battered, baked, used in lasagne or cream spreads and, last but not least, can be pickled. This is a great snack and can easily be stored for months in the fridge; just make it a few days before you want to eat it so it tastes just right. Keep reading because here at oneHOWTO we'll explain how to make pickled eggplant or aubergine.
To start preparing your pickled aubergine/eggplant, wash and peel them. Once peeled, put them aside while you prepare to cook them and fill them with vinegar, giving them their characteristic taste.
Pour 1 litre of water, one cup of vinegar and a little salt in a saucepan and bring to boil over medium heat. When it starts boiling it's time to cut the aubergine. Chop it down the middle lengthwise and then cut them into strips about a finger-width thick. Continue cutting and putting aside your aubergine strips. Once the water starts boiling, add them in batches of 5 minutes cooking time each, then remove the aubergines that are ready and put them in a colander. Then add a new batch to the water and so on until it's all done.
Blend the previously peeled garlic head with ¼ cup olive oil, salt, pepper, oregano and two tablespoons of vinegar in a blender or food processor. Mix all the ingredients into a paste and set aside. This will be the dressing of your pickled eggplant or aubergine.
Now all the ingredients are ready, so it's time to seal them. Use previously sterilised glass containers and add a layer of eggplant and then a thin layer of dressing, and so on until the container is almost full, then add a good amount of olive oil to cover the aubergines. Repeat until you've used all the aubergines. Here you can learn how to make a fermentation jar for more tips.
Cover well and refrigerate for 48 hours for an intense and delicious flavour. After this time you can serve your pickled aubergine accompanied by biscuits and other delicious snacks. You can combine it with other pickles you can make at home too such as green tomato pickle or cucumber pickle.
And if you love this vegetable, we invite you to read our three favorite recipes that use it. Learn how to prepare:
- Tuna stuffed aubergine
- Breaded aubergine
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