🍆✨ Nonna Pia’s Pickled Eggplant – A Jar Full of Bold Italian Flavor!
In Nonna Pia’s pantry, no jar stood prouder than her homemade pickled eggplant (melanzane sott’olio). Sliced into thin strips, gently salted, and preserved in vinegar, garlic, herbs, and olive oil, it was her go-to for adding a punch of flavor to sandwiches, antipasto platters, or just spooned onto crusty bread with a glass of red wine.
Nonna believed in using every part of her garden — especially eggplants when they were overflowing in the summer. She’d slice and salt them to draw out the bitterness, then simmer them in vinegar before carefully packing them into jars with fresh garlic, oregano, and red pepper flakes, all sealed with golden olive oil. It wasn’t just a way to preserve vegetables — it was a way to preserve tradition.
The result? A tangy, slightly spicy, incredibly savory condiment that tastes like Southern Italy in every bite.
🫙 Nonna Pia’s Pickled Eggplant Recipe (Melanzane Sott’Olio)
Ingredients:
- 4 medium eggplants
- ÂĽ cup kosher salt
- 2 cups white wine vinegar
- 2 cups water
- 3–4 cloves garlic, thinly sliced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Fresh parsley (optional)
- Extra virgin olive oil (enough to cover)
- Clean glass jars with lids
Instructions:
- Prepare the eggplant:
Peel the eggplants and cut into thin strips (about ÂĽ inch thick). Place in a colander, sprinkle with kosher salt, and weigh down with a plate. Let drain for 4 hours to draw out moisture and bitterness. - Boil in vinegar solution:
In a large pot, bring the vinegar and water to a boil. Add the eggplant and simmer for 3–4 minutes until slightly tender but not mushy. Drain and pat dry with clean towels. - Layer with flavor:
In clean jars, layer eggplant strips with garlic, oregano, red pepper flakes, and parsley if using. Pack tightly but not crushed. - Top with olive oil:
Pour olive oil over the eggplant until fully submerged. Tap jars gently to remove air bubbles. - Seal and store:
Seal jars tightly. Let marinate in the fridge for at least 3–5 days before eating. Keeps refrigerated for up to 2 months.
