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Josephine Caravetta's Pickled Eggplant Recipe

User Rating 4.5 Star Rating (7 Reviews)


Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant:

Yield: Several Jars Pickled Eggplant


  • 6 Eggplants
  • Kosher Salt
  • White or Cider Vinegar
  • 3 - 4 cloves garlic, sliced thin
  • One bunch parsley, minced
  • Some mint, minced (optional, but nice)
  • 1/2 - 1 teaspoon red pepper flakes
  • 1/4 green bell pepper, minced


Continuing the introduction, Anne says,
"Dear Kyle, Here is my grandmother's recipe for pickled eggplant. If I remember right, Nonni would put up dozens of jars at a time -- it takes me a good two hours just to pickle 6 eggplants! I admire her stamina. I'm sure she must have canned them, because the jars sat on shelves in her basement. Being a modern women, this art is lost to me, so I just make two jars at a time and keep them in the refrigerator. Sometimes these last for a year, and as long as I pour some olive oil on top of the eggplant each time we use it, they are fine."

And now the recipe:
  1. Slice the eggplant thinly, and cut the slices into thin strips
  2. Layer the strips in a colander and mix with some Kosher Salt. Place the colander in the sink, put a dish on top of it, and put something heavy on top of the dish to weigh it down. This helps take the bitterness out of the eggplant.
  3. After one hour, squeeze the eggplant (Nonni's instructions -- gets the bitter juices out).
  4. Take a large pot and put in the eggplant. Cover with a ratio of 2 cups of water to 1 cup of the vinegar. Bring to a boil. As soon as it boils, shut the heat off and allow the eggplant to cool in the water.
  5. In a large bowl place the sliced garlic, chopped herbs, red pepper, green pepper. Squeeze as much water out of the eggplant as you can, and place it in the bowl. Pour in some extra virgin olive oil (at least a cup) and a 1/4 cup of vinegar. Stir well. Place the eggplant in a jar (I use Mason jars, as did Nonni), pressing down to remove any air. Leave about an inch at the top, and pour in some olive oil so that all the eggplant is submerged. Cover with a lid, and let marinate for one month in the refrigerator. Mangia!
I think that the green pepper really gives these eggplant a wonderful, subtle taste. I hope this recipe is similar to what your reader is asking for.

User Reviews

 5 out of 5
Pickled Eggplants Calabrese Style, Member ThomasLucente

This is a standard in our family and mom was famnous for it..... We basically prepare the eggplant as the recipe states but do not leave it in the boiling water anymore than necessary as it falls apart and becomes like mush...With almost surgical cleanliness, using boiled jars to store the vegetables we slice several hot peppers, celery and layer gently squeezed out eggplant in the jar in layers, alternating eggplant slices (with or without skins)..celery slices, hot pepper slices, garlic pieces (we boil these with the eggplant for added safety and then remove them when we open the jar to eat and enjoy) and fresh garden mint.........cover each layer with the best olive oil you can afford......by leaving some of the lquid in the eggplant when you are gently squeezing it you are allowing the vinegar to help preserve them.......Mom didn't process them but if we are going to keep them for a long time we either regrigerate the filled jars or process them...... I have found that processing doesn't really affect the contents too much and is worth the effort if there is the slightest chance of spoilage...but I have to say...they never last long enough to be go bad! Don't foget to run a sterile knife around the contents before sealing to get the air bubbles out..........By the way, I have a friend who hates eggplant.....he takes the whole jar and runs the contents through a minichopper....makes an awesome dip!! Also, if you peel them, don't discard the peels, I have a cousin who preserves the peels and makes parmigiana out of the egg plant slices!! They are awesome! Tom

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