Want to learn how to preserve eggplant? We'll show you our recipe with two different marinades: Italian style in oil and Spanish style in vinegar. No water bath is needed, and they keep for up to a year. The result is delicious pickled eggplant that you can eat on its own, on toast, in salads, or however you like... Pickled eggplant.


✅ I use this garlic press and it works great ► https://amzn.to/2XQXHns
✅ 5cm Garlic Press ► https://amzn.to/3gBE1xG
✅ 7cm Garlic Press ► https://amzn.to/3BibYen
✅ Garlic Presses in Different Sizes ► https://amzn.to/3Ds6OhE

✅ Ingredients:
Eggplant
Salt
White Vinegar
Water
Extra Olive Oil
For Italian seasoning:
Pressed Garlic
Freshly Ground Pepper
Chili Pepper
Oregano
For Cordoban seasoning:
Cumin
Oregano
Paprika
Pressed Garlic
1 Fennel Stalk
---------- Preserved eggplant in oil is Italian, where it has a long tradition and is called melanzane sott'olio. Both eggplant in oil and pickled eggplant (eggplant escabeche) use raw eggplant.

We hope you like both versions; we love them!

Cheers, fellow foodies!