Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our 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.
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...