Pickled Eggplant

  • Preparation 25 MIN
    Cooking 10 MIN
    Marinating 4 H



  1. Cut the eggplants in half lengthwise. Slice into thin strips with a knife.
  2. In a colander, toss the eggplant strips with the salt. Place the colander over a bowl and let drain in the refrigerator for 4 hours, tossing a few times. Press to drain well and set aside.
  3. In a large saucepan, bring the water, vinegar, garlic, and pepper flakes to a boil. Add the eggplant slices and bring back to a boil. Simmer for 3 minutes. Drain and remove and discard the garlic.
  4. Stuff the eggplant slices into two 250 ml (1 cup) sterilized jars. Cover with oil by lightly inserting a fork so that the oil gets everywhere. Cover and refrigerate. Allow to come to room temperature for 30 minutes before serving. Will keep about 2 weeks in the refrigerator.


Delicious in sandwiches, on pasta, in frittata or as antipasti.

To help you with this recipe

Multipurpose Colander

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.