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Recipe for pickled eggplant with Italian herbs and seasoning

Eggplants photo copyright by Carole CanclerIn this unusual pickle recipe, eggplant is seasoned with Italian herbs, spices, olive oil, and vinegar. Eggplant makes a delicious vegetable pickle to serve with any meal. Eggplant is popular all around the Mediterranean and across Asia. I think of eggplant like the potato; it is bland but soaks up other flavors deliciously.

Italian-style Pickled Eggplant

Makes about 3 to 4 cups pickled vegetables


  • 2 pounds eggplant
  • 2 tablespoons kosher or sea salt
  • 1 cups water
  • ½ cup white wine vinegar
  • ¼ cup olive oil
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 1 teaspoon salt
  • ½ teaspoon dried oregano (or 1 ½ teaspoons fresh)
  • ½ teaspoon dried red pepper flakes


  1. Remove the stem and blossom ends from the eggplant. Cut eggplant into half-inch slices, and then cut each slice into half-inch sticks. In a large mixing bowl, toss eggplant with the kosher or sea salt and let stand for 15 to 20 minutes.
  2. Place eggplant on a rack over boiling water, cover, and steam for 1 to 3 minutes, or until slightly tender but still quite firm. Pat eggplant dry with paper or cloth towels. Transfer eggplant to a sterilized, 1-quart glass jar.
  3. Meanwhile, place the water, vinegar, olive oil, garlic, salt, oregano, and pepper flakes in a saucepan. Bring to a boil, reduce heat, and simmer 10 minutes.
  4. Pour hot dressing over eggplant in the jar. Cool to room temperature. Cover and refrigerate up to 1 month.

For more information about pickling other vegetables, as well as fruits and fish, get the book The Home Preserving Bible by Carole Cancler, available from booksellers everywhere..

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