This is a very delicious and satisfying recipe for home-canned pickled eggplant (aka aubergine.)
Try serving this as an antipasto salad: drain jar, toss eggplant in two tablespoons of good quality oil (olive, avocado, etc.), let marinate for a few hours in the fridge, serve room temperature garnished with some chopped fresh herbs such as parsley, chives, oregano, etc., or, some chopped capers.
Jar size choices: Half-litre (1 US pint / 500 ml/ 16 oz)
Processing method: Water bath or steam canning
Yield: 3 x half-litre (US pint) jars
Headspace: 2 cm (½ inch)
Processing time: 10 minutes (all jar sizes)
- Mince the garlic; set aside.
- Chop basil leaves coarsely; set aside.
- Wash eggplant. then peel.
- Cut eggplant into 2 cm (½ inch) cubes; set aside.
- Put vinegar in a stainless steel pot, bring to a boil.
- Put one-fourth the eggplant in the vinegar, bring back to the boil, and let boil 2 minutes, then remove with a strainer spoon and put in a bowl.
- Repeat in similar batches for the rest of the eggplant.
- To the bowl with the par-boiled eggplant, now add the garlic, basil and salt, and toss.
- Pack hot into half-litre (US pint) jars.
- Fill jars with the hot vinegar.
- Leave 2 cm (½ inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process 10 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
Australia and New Zealand vinegar strength special notes.
- If you don’t have easy access to fresh basil, use 2 teaspoons dried basil.
- [Optional] Add a bit of sweetener to the vinegar before heating it for a bit of a sweet / sour taste. Maybe a few tablespoons of sugar or honey, or a teaspoon of liquid stevia.
- Instead of the salt, you can use a non-bitter, non-clouding salt sub. We have found Herbamare Sodium-Free performs well in that regard.
Pickled Eggplant Cubes. In: Ziedrich, Linda. The Joy of Pickling. Boston, Massachusetts: The Harvard Common Press. 2016. Page 206.
Per 100 g (¼ jar):
- 36 calories, 114 mg sodium
Per 100 g (¼ jar):
- 36 calories, 5 mg sodium.
* Nutrition info provided by https://caloriecount.about.com
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.
* Pickle Crisp ® is a registered trademark of the Newell Corporation.