Ingredients (8)
- 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
- Calories262
- Fat27.17g
- Saturated fat3.76g
- Trans fat
- Carbs4.25g
- Fiber1.81g
- Sugar2.13g
- Protein0.72g
- Cholesterol
- Sodium254.91mg
- Nutritional Analysis per serving (10 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to the CBS Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
We love these tender-firm cubes of eggplant pickled Italian-style, with salt, white wine vinegar, and extra-virgin olive oil, infused with red pepper flakes, garlic, and oregano. The key to success with this tangy, bright-tasting antipasto is to let it age gracefully: The longer the eggplant sits in the marinade, the more the flavors meld and mellow. While three days is the shortest recommended time, we’ve enjoyed this crostini topper for up to 10 days after making it. Keep the pickled eggplant refrigerated in an airtight container. The olive oil will solidify, so just before serving, remove the pickle from the fridge at least 30 minutes before you plan to serve it, or until the oil liquefies.
We featured this recipe in our Christmas Day Feast, Italian Style photo gallery.
For more pickling inspiration, check out our Bread-and-Butter Radishes, Easy Quick Pickles, and Momofuku Turmip Pickle.
Tips for Christmas
Instructions
-
1Combine the 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. -
2Transfer 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. -
3Combine 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. -
4Add 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.![]()
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.
Press out any excess water, spread the eggplant in a single layer on a baking sheet, and pat dry with paper towels.
Remove from heat and let eggplant stand in vinegar for 10 minutes.
Transfer to a 1-quart container with a tightfitting lid.
Let cool to room temperature, cover, and refrigerate at least 3 days before serving.
Recommended from Chowhound
Food News
The Best New Cookbooks for Spring 2020
by Amy Schulman | Springtime means warmer, sunnier days, an influx of new seasonal ingredients, as well as plenty of...
Food News
These Are the Most Popular Recipes on Pinterest Right Now
by Amy Schulman | As we continue to spend more time at home, we may find ourselves reaching toward the kitchen, spending...
Recipe Round-Ups
11 Cocktail Ingredients You Have Hiding in Your Kitchen
by Pamela Vachon | Making a cocktail doesn't have to involve esoteric mixers and nine different kinds of alcohol, as...