She Strengthens

Elevate Your Antipasto Game with This Flavorful Pickled Eggplant Recipe

When it comes to creating the perfect Italian-inspired appetizer, a tangy and flavorful pickled eggplant is a must-have. This recipe combines the tender-firm texture of eggplant with the bold flavors of garlic, oregano, and red pepper flakes, all infused in a rich white wine vinegar and extra-virgin olive oil marinade.

The Secret to Success: Letting it Age

The key to unlocking the full potential of this pickled eggplant is to let it marinate for at least 3 days, but up to 10 days for an even more complex flavor profile. As the eggplant sits in the marinade, the flavors meld together, creating a harmonious balance of tangy, sweet, and savory notes.

A Simple yet Impressive Crostini Topping

This pickled eggplant is the perfect addition to any antipasto platter. Simply slice a baguette, top with a dollop of creamy ricotta cheese, and finish with a cube of this flavorful eggplant. The combination is sure to impress your guests and leave them wanting more.

Easy to Make and Store

This recipe yields 1 quart of pickled eggplant, which can be stored in an airtight container in the refrigerator for up to 10 days. Before serving, simply remove the container from the fridge and let it sit at room temperature for at least 30 minutes to allow the olive oil to liquefy.

Ingredients:

• 5 cups peeled, medium-dice eggplant (about 1 pound)
• 1 tablespoon kosher salt
• 1 cup white wine vinegar
• 1 teaspoon red pepper flakes
• 1 1/4 cups extra-virgin olive oil
• 3/4 cup small-dice red bell pepper (about 1 medium pepper)
• 6 medium garlic cloves, minced
• 1 tablespoon dried oregano

Step-by-Step Instructions:

1. Salt and Drain the Eggplant: Combine the eggplant and salt in a large bowl, weighing it down with canned goods. Let it sit for 1 hour, then rinse and pat dry.
2. Create the Marinade: Combine vinegar and red pepper flakes in a medium saucepan, bringing to a boil. Add the eggplant and simmer for 2 minutes, then let it stand for 10 minutes.
3. Add Remaining Ingredients: Stir in the remaining ingredients, then transfer to a 1-quart container with a tightfitting lid. Let it cool to room temperature, cover, and refrigerate for at least 3 days before serving.