How to make PICKLED EGGPLANT | Italian style Melanzane Sott'olio

Is your garden bursting with fresh eggplants like mine is? Let me show you how to preserve it the traditional Italian way by pickling it and preserving in oil. In this video I show you how to make pickled eggplant, Italian style. In Italian, this is called 'Melanzane Sott'olio' or eggplant preserved in oil. The process is pretty easy and the results are a delicious antipasto pickle that can be used on sandwiches, toast or just as it is. I hope you will try this recipe. It is one of my favorite ways to enjoy eggplants.

Ingredients:
Eggplants - medium sized Italian eggplants - as many as you can get
Salt - enough to liberally salt the eggplant - 1/3 cup or so
Garlic - as much as you like
Chili flakes - to your taste
Oregano - enough - a couple teaspoons or so
Vinegar - 2 quarts - or what you need
Water - 2 quarts - or what you need
Olive oil - extra virgin - enough to fill the jars.

Peel and slice the eggplant into 1/2 inch wide strips. Coat with salt liberally. Place in a colander, cover with a plate and weigh it down with a heavy weight. Let the salt work its magic by drawing out all the juices from the eggplant along with the bitterness. For the pickling liquid, bring a 1 to 1 ratio of white vinegar and water to a boil. Add the pressed eggplant and blanch for 1 minute. Remove and spread out on a towel to cool and drain. Place the eggplant in a large bowl and add the garlic, chili flakes and oregano. Mix well. Add about 1/4 cup of oil and toss to coat the eggplant. Pack the eggplant into sanitized jars and then top them up with oil to cover. Remove any air pockets with a spoon or chopstick. Tightly seal with the lid and place in the fridge or a cool dark place like a cellar for about two weeks to pickle. Then enjoy! This will last for months in a cool cellar or fridge.

DISCLAIMER - this recipe uses a traditional Italian method for preserving. It does not follow standard food safety guidelines for canning or preserving foods with hot water or steam canning processes. There is always a risk of food spoilage or potentially harmful bacteria. You should decide for yourself if you want to store this for long periods of time. If not, place this in the fridge and use it within 3-4 weeks.

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