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Spicy vinegar pickled aubergine in a jar
Pickled aubergine strips with garlic and herbs

Spicy Pickled Aubergine

Author: Flavelo
Recipes Side Dishes Salads
Pickled aubergine (a relative of Italian 'Melanzane sott'olio') is a true game of patience, but worth it. The aubergine's spongy structure tends to absorb everything – oil, water, flavours. The trick lies in salting and pressing: excess water must be removed from the cells so that the spicy marinade can take its place. The result is a meaty-textured, intensely flavoured morsel that isn't swimming in liquid.
🕒 Prep Time 1 hr
🍳 Cook Time 5 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 60 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large bowl
  • Sieve
  • Weight (plate + tin can)
  • Saucepan

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Peel the aubergine, cut into finger-thick strips (batons).

Tip: Don't cut too thin or it will fall apart.
2 ✓

Place in a bowl, sprinkle with the 1 tbsp salt, toss. Put a plate and a weight on top, leave to stand for 30-60 minutes.

Tip: You will see how much brown juice it releases. Pour this off and squeeze the aubergine by hand too.
3 ✓

Boil water with a little vinegar (not the brine!). Drop the squeezed aubergine in for 2-3 minutes (blanching).

Tip: Cook just until the colour changes and starts to look translucent. If overcooked, it becomes mush!
4 ✓

Drain and let cool.

Tip: Spread out on a tray to cool and dry faster.
5 ✓

Prepare the final pickling brine (water, vinegar, sugar, salt, spices). Let cool.

Tip: Do not use hot liquid here as the aubergine is already semi-cooked.
6 ✓

Layer the aubergine in a jar with the garlic and peppers. Pour over the cold brine.

Tip: Compact it, but don't crush it.
7 ✓

Mature in the fridge for 24 hours.

Tip: Serve drizzled with olive oil.

Recipe FAQ

Why do I need to salt it?
Salt extracts bitter juices from the aubergine via osmosis and compacts the flesh so it doesn't become spongy.
Can I leave the skin on?
The skin can sometimes be tough and bitter when pickled. Better to peel it, or peel in strips (zebra pattern).

Ingredients

  • 500 g aubergine (firm, shiny skin)
  • 1 tbsp salt (for salting)
  • 500 ml water
  • 250 ml white table vinegar (10%)
  • 20 g salt (for brine)
  • 30 g brown sugar
  • 3 cloves garlic
  • 2 leaves bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp mustard seeds
  • 1 tbsp dill (fresh or dried)
  • 3 whole dried chilli peppers
  • 2 whole fresh jalapeños