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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[@sglushakov]

After watching half a dozen of videos (some of them with thousand likes) I must say: this is the most clear presentation! Thank you!

[@ThePotThickens]

Glad it was helpful! Thanks for watching.

[@CookingwithAnadi]

Okay this is something I really need to try! I love pickled veggies and I’ve never done eggplant. I don’t eat much eggplant but that’s because I’m not sure what to do with it. Well done my friend, this is terrific!

[@ThePotThickens]

Well, I give all the credit to Italy for this deliciousness!

[@unapologetically_me]

It is so good on a sandwich with crusty Italian bread!!!

[@gabrieller1030]

This is my new favorite channel! I’m binging your videos. You are going to be instrumental in helping me shift from my vegetarian diet to a vegan one! ❤️

[@ThePotThickens]

Thanks. I hope I keep improving and will be brining you more dishes soon. Thanks for watching.

[@richardmorano9976]

I commend you on speeding up the video. you showed the step and then you moved on to the next step show it and then move on to the next step not spending time letting us watch you slice up slice up slice up. great job another thing I did was squeezed out the excess water after it drained overnight then I followed your steps of one part vinegar what part water to cover and cook the eggplant. I like your ideal of using old jars cuz I save all my old jars because why not and I have a bunch and I use them this way I can pick out the size the quantity I want. sometimes I use small half pint canning jars because that's all I really eat at one time or over a week or so. thanks again for speeding up the video you speak well I'm I'm impressed I'm going to become a member of your site so I can see what else you have for us thank you again!

[@ThePotThickens]

Thanks so much.

[@__-zd7oh]

I need more information with this video, so the speed is okay for me.

[@deannaimbro7433]

just made it today. I can't wait to try it in a couple of weeks! It tasted yummy already!

[@ThePotThickens]

Wonderful! Thanks.

[@JohnBoudouris]

Gonna make that tomorrow, I'm so into fermenting jars but never thought about making an eggplant pickle. Thanks for this great idea.

[@ThePotThickens]

Tha is. Let me know how it turns out.

[@JohnBoudouris]

@@ThePotThickens Delicious, I used thyme instead of oregano and blanched it less than a minute to sanitise but keep it firm. It surely needs more fermenting time but it's exactly what I expected. Oh boy, I have a flavorful snack for the winter and I'll make some more while we still have eggplants. Thanks again for the idea.

[@rubenrivera1735]

Sounds Great Thank You Sir

[@ThePotThickens]

You are welcome!

[@DanaKot336]

These are just delicious! I remember eating pickles eggplants when I was in Italy 🤤😌

[@ThePotThickens]

Thanks. My new favorite way to enjoy this is as a pizza topping. So good.

[@meals7up150]

Thanks for sharing this delicious yummy mouth watering Recepie looks like 😋 appreciate you sending support you stay connected ❤️

[@ThePotThickens]

Thanks for watching.

[@TheUS1889]

Thanks for another great video! I'm learning so much from your channel

[@ThePotThickens]

Thanks so much. I’m glad it helps.

[@TheTopperChef]

Wonderful recipe, looks absolutely delicious!

[@ThePotThickens]

Thanks so much. I hope you try it!

[@elenalove1003]

I am new to your channel and I got really excited when I saw your recipe for Melanzane Sott'olio. This is exactly how my Nonna made it in Italy. Thank you so much! It brought back wonderful memories.

[@ThePotThickens]

Thanks. I love this and tried to be as true to the authentic method as possible. I appreciate you letting me know.

[@RhubarbAndCod]

Wow, that's not too tricky at all! I certainly love it as a condiment but never tried making it myself. I'll have to give it a go! Thank you for this!

[@ThePotThickens]

Thanks. Not hard at all.

[@__-zd7oh]

Thank you!! 😊 It is wonderful recipe!

[@ThePotThickens]

I'm glad you like it

[@feelgoodnutrition]

Those eggplants look so delicious!! You made me want to growth them next season!!

[@ThePotThickens]

Yes, you should! They are easy to grow and so delicious.

[@The_Bakers_Loft]

How interesting! I've never heard of pickled eggplant. When I think of eggplant, I think of Eggplant Parmesan. Great video on the process.

[@ThePotThickens]

Thanks this is very traditional in Italy.

[@Braisin-Raisin]

I have been researching how to preserve my eggplant and I like this - it sounds delicious. I have a hint: if you heat the olive oil (NOT BOIL!) and pour the heated oil over the goods, it will last longer in the jar. I do this with my dried tomatoes and it works really well.

[@ThePotThickens]

Thanks for the tip! I'll give it a try.

[@normacoope8239]

Must try this

[@ThePotThickens]

You should!

[@kathleenkeene5864]

Yum? Have you ever made vegan pickled herring with eggplant? Using a similar method you did, except you don't have to peel them, and you use a pickled herring brine. It's remarkable!

[@ThePotThickens]

Hmm, that sounds interesting. Isn't the skin tough if you leave it on?

[@kathleenkeene5864]

@@ThePotThickens it turned out fine for me. I can't find the recipe right now, but this is similar: agentvegan.com/recipes/pickled-eggplant

[@Black0bsidian]

@@ThePotThickens maybe the skin softens during the boiling process.

[@samanthadlpaolo-nile7406]

Delicious

[@ThePotThickens]

Thank you 😋

[@prla5400]

I love your channel

[@ThePotThickens]

Thanks so much.

[@sandrakanther1572]

wow it looks delicious, greetings from Germany

[@ThePotThickens]

Thanks and welcome!

[@brca1853]

Amazing recipes, thank you

[@ThePotThickens]

Thanks. I can't take too much credit. This has been made this way forever in Italy. :)

[@jaymayhoi]

this is awesome!

[@ThePotThickens]

Thanks. I love it.

[@yamarblackburn5642]

Good tip

[@ThePotThickens]

Thanks.

[@cbenigno1958]

My mom loved putting capers in her eggplant jars. Have you tried it with capers? Not sure how much to add.

[@ThePotThickens]

No but it sounds great! Thanks for the suggestion.

[@suzannevega2289]

I know this video is a bit old but this is exactly how I was taught over 40 years ago, I have a picture of me eating this on top of bread when I was 3, no one in my family has ever gotten sick from them. I just watched & commented on another video that used the longer method, then added fresh 😱😱basil, celery, cilantro and green onions and canola oil in the jar😵‍💫

[@ThePotThickens]

Thanks for sharing!

[@bikinggal1]

Beautiful! I have watched many video on youtube and omg what a mess they make!

[@ThePotThickens]

Thanks!

[@TheOneAndOnlySame]

Thanks, I will do that :)

[@ThePotThickens]

Awesome.

[@tcapo514]

I would leave out the olive oil and just use the brine. Also I like to use apple cider vinegar & stuff. The cold fridge method last three to four weeks.😎👍

[@ThePotThickens]

Thanks. Good suggestions. I wanted to present a recipe that was as authentic Italian as possible.

[@tcapo514]

@@ThePotThickens also excellent JAZZ music in the background not too loud I like that. ...........😎👍

[@ThePotThickens]

@@tcapo514 Thanks!

[@tinafredrickson2490]

My mother showed me how to do that but she layered eggplant garlic oil until jar is full . And put right into refrigerator.after a month enjoy.

[@ThePotThickens]

Sounds good.

[@utubbabe1234]

So I used Balsamic vinegar instead and added diced sun-dried tomatoes and a bit of lemon juice ........ came out amazing and a bit sweeter ,,,,give it a try 😬

[@ThePotThickens]

Sounds great!

[@Shmfdssakh]

Did you squeeze them again after boiling?

[@ThePotThickens]

No. I drain it on a towel while it cools but I don’t squeeze it.

[@TastyLittleDumpling]

oh noh! you are now my fave channel sweetie. I saw a lot here!

[@ThePotThickens]

Awe. Thanks.

[@TastyLittleDumpling]

@@ThePotThickens You're always welcome. Forever supporter here!

[@elenak4146]

I think I let my eggplant sit in the vinegar for too long. I've already put the oil in before tasting it can they be fixed so they aren't as vinegary? Lol

[@ThePotThickens]

I'm not sure. I would see how well it cures. Then maybe eat it with foods that will diminish the tartness.

[@jrmint2]

can you pickle w the skin on?

[@ThePotThickens]

Maybe? I’ve never done that and I don’t think it is traditional in Italy. But it would probably be ok.

[@eduardodifarnecio2336]

She mean’s pickled eggplant

[@ThePotThickens]

THanks.