Tangy Marinated Eggplant Antipasto

Quick Recipe Version (TL;DR)

• Yield: 10 appetizer servings
• Prep Time: 1 hour 15 minutes (includes salting)
• Cook Time: 10 minutes
• Total Time: 2 days, 1 hour 25 minutes (includes curing)

Quick Ingredients

• 1.5 kg eggplant (Italian or globe)
• 2 tbsp kosher salt (for purging)
• 750 ml white wine vinegar (5% acidity)
• 750 ml water
• 2 tbsp kosher salt (for brine)
• 1 tsp sugar (optional)
• 8 garlic cloves, thinly sliced
• 2 tsp dried oregano
• 2 tsp whole black peppercorns
• 1/2–1 tsp red pepper flakes
• 4 bay leaves
• About 600 ml extra-virgin olive oil (to cover)

Do This

• 1. Sterilize two 500 ml jars and lids in boiling water for 10 minutes; air-dry on a clean towel.
• 2. Slice eggplant into 1/4-inch (6 mm) rounds or batons. Toss with 2 tbsp kosher salt; drain in a colander 45 minutes.
• 3. Rinse eggplant. Simmer brine (750 ml vinegar + 750 ml water + 2 tbsp salt + 1 tsp sugar) to 190 F/88 C.
• 4. Blanch eggplant in batches 4–5 minutes until pliable. Drain well; spread to steam-dry 20 minutes.
• 5. Layer eggplant in jars with garlic, oregano, peppercorns, red pepper flakes, and bay leaves.
• 6. Warm olive oil to about 120 F/50 C; pour to cover by 1 cm. Remove air bubbles; seal.
• 7. Chill 48 hours before serving. Keep eggplant submerged and refrigerated; use within 4 weeks.

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Why You’ll Love This Recipe

• Silky, tangy, garlicky eggplant that tastes like your favorite antipasto bar.
• Make-ahead friendly: gets better over 2–3 days and keeps for weeks in the fridge.
• Balanced acidity: a gentle vinegar simmer tames bitterness and seasons throughout.
• Versatile: serve with crusty bread, cheeses, grilled meats, or salads.

Grocery List

• Produce: 1.5 kg eggplant, 1 head garlic, 1 lemon (optional), fresh parsley (optional)
• Dairy: None
• Pantry: White wine vinegar (5% acidity), olive oil, kosher salt, sugar, dried oregano, whole black peppercorns, red pepper flakes, bay leaves

Full Ingredients

Eggplant and Brine

• 1.5 kg eggplant (Italian or globe), trimmed
• 2 tbsp kosher salt (for salting/purging)
• 750 ml white wine vinegar (5% acidity)
• 750 ml water
• 2 tbsp kosher salt (for the brine)
• 1 tsp sugar (optional, rounds the acidity)
• 2 bay leaves (in the brine)

Aromatics and Spices (for the jars)

• 8 large garlic cloves, very thinly sliced
• 2 tsp dried oregano
• 2 tsp whole black peppercorns
• 1/2–1 tsp red pepper flakes, to taste
• 2 additional bay leaves, torn in half
• Optional: 6–8 strips lemon zest (use a peeler; no white pith)

To Pack and Store

• About 600 ml extra-virgin olive oil (or as needed to fully submerge)
• 2 sterile glass jars with airtight lids (500 ml each) or 1 jar (1 liter)

Step-by-Step Instructions

Step 1: Sterilize jars and get set up

Wash jars and lids with hot, soapy water, then submerge in boiling water for 10 minutes (212 F/100 C). Lift out with tongs and place upside down on a clean towel to air-dry. Prepare a large pot, colander, slotted spoon, and a tray lined with clean towels.

Step 2: Slice and salt the eggplant

Cut eggplant into 1/4-inch (6 mm) rounds or batons. Toss with 2 tablespoons kosher salt and place in a colander set over a bowl. Weigh down with a small plate and let drain 45 minutes. This pulls out excess moisture and softens any bitterness.

Step 3: Rinse and blanch in a vinegar brine

Rinse the salted eggplant under cool water and gently squeeze to remove surface moisture. In a large pot, combine 750 ml white wine vinegar, 750 ml water, 2 tablespoons kosher salt, 1 teaspoon sugar (optional), and 2 bay leaves. Bring to a bare simmer, about 190 F/88 C. Add eggplant in batches and simmer 4–5 minutes per batch, until pliable and slightly translucent but not falling apart. Lift out with a slotted spoon to a towel-lined tray.

Step 4: Drain and steam-dry

Spread the blanched eggplant in a single layer. Let drain and steam-dry 20 minutes until the surface feels tacky rather than wet. If needed, gently press with another towel to remove excess brine. Proper drying keeps the oil clear and the texture silky.

Step 5: Pack with aromatics

Into warm, dry jars, add a layer of eggplant, then scatter over some garlic, oregano, peppercorns, red pepper flakes, and small pieces of bay leaf. Repeat, packing snugly but without smashing the slices. Tuck in lemon zest strips if using. Leave about 1 inch (2.5 cm) headspace at the top.

Step 6: Cover with olive oil and seal

Warm the olive oil to about 120 F/50 C so it flows easily. Pour into the jars to cover the eggplant by at least 1/2 inch (1 cm). Slide a clean chopstick around the inside to release air bubbles, tapping the jar gently on a towel. Top up with more oil if needed. Wipe rims, apply lids, and close until finger-tight.

Step 7: Cure and serve

Let the jars stand at room temperature for 30 minutes to settle, then top off with a little more oil if the level drops. Refrigerate for at least 48 hours before serving; flavor deepens over 3–5 days. Always keep the eggplant fully submerged and use a clean utensil. Store refrigerated up to 4 weeks.

Pro Tips

• Choose firm, slender eggplants with glossy skin; they have fewer seeds and a creamier texture.
• Keep slices an even 1/4 inch (6 mm) so they cook uniformly and stack neatly in the jar.
• Do not reduce the vinegar ratio in the brine; the 1:1 vinegar-to-water balance keeps the acidity right.
• Warm oil helps release trapped air; always top up after 30 minutes and again after the first day.
• Serve with grilled bread, sharp cheeses, olives, or alongside grilled meats and salads.

Variations

• Spicy Calabrian: Add 2 tbsp chopped Calabrian chilies and 1/2 tsp smoked paprika to the jars for a warm, smoky kick.
• Lemon-Herb: Swap half the oregano for dried thyme and add extra lemon zest strips and 1 sprig fresh rosemary per jar.
• Grilled Escabeche: Lightly grill eggplant slices over medium-high heat until marked, then blanch just 2 minutes before packing for a subtle smoky note.

Storage & Make-Ahead

Refrigerate immediately after sealing. Let cure at least 48 hours; best from day 3 onward. Keep all pieces fully submerged in oil and use a clean fork to serve. Top off with fresh oil as needed. Store refrigerated for up to 4 weeks. If the oil solidifies when chilled, simply let the jar sit at room temperature for 10–15 minutes before serving. Do not can for shelf storage with this method. Discard if you see mold, off odors, or active bubbling.

Nutrition (per serving)

Approximate for 1/10 of recipe: 190 calories; 18 g fat (2.5 g saturated); 6 g carbohydrates; 4 g fiber; 2 g protein; 340 mg sodium. Values will vary based on how much oil is consumed per serving.