Rating: 4.5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
6 hrs
total:
6 hrs 20 mins
Servings:
8
Yield:
2 pints
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim ends of eggplant; peel, leaving stripes of skin intact. Cut eggplant in half lengthwise and slice crosswise into 1/4-inch slices. Transfer to a large bowl. Add sliced zucchini to bowl. Toss eggplant and zucchini with 2 tablespoons kosher salt and let sit until water begins to release, about 15 minutes.

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  • Whisk olive oil, garlic, chili flakes, and dried oregano together in a bowl.

  • Rinse salt from veggies in a colander with fresh water. Set aside to drain well.

  • Place vinegar and water into a saucepan. Bring to a boil over high heat. Place drained vegetables into pan. Cook covered until softened and translucent, about 5 minutes, turning after the first minute. Remove from heat; transfer to a strainer reserving the cooking liquid.

  • Place cooked eggplant and zucchini into large bowl. Add chopped roasted peppers, 1/4 cup of the vinegar cooking liquid, freshly chopped Italian parsley and fresh oregano. Pour in garlic oil mixture. Stir gently but thoroughly with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours.

  • Before serving, drizzle vegetable oil over the mixture.

Nutrition Facts

184 calories; protein 1.6g; carbohydrates 7.5g; fat 17.2g; sodium 1500.8mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
09/25/2016
Great combination texturally with toasted crusty bread. Tasty spicy flavor that mesh together overnight. It is well worth your effort gathering these ingredients and take these several preparation steps and combine them with fresh herbs. It is a recipe you should save and make this a delightful beginning or side dish. Read More
(6)

Most helpful critical review

Rating: 3 stars
09/09/2019
I love how recipes say it only takes "20 minutes" but they don't include all the chopping and prep work you do. This took me, from start to finish, about an hour, although I did roast my own peppers. While I like strongly flavored things, the salt and vinegar in this were a bit much for me. I'll definitely make this again but reduce those ingredients somewhat. It's a great dairy free appetizer or condiment. It made 2 pint jars for me. Read More
12 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/25/2016
Great combination texturally with toasted crusty bread. Tasty spicy flavor that mesh together overnight. It is well worth your effort gathering these ingredients and take these several preparation steps and combine them with fresh herbs. It is a recipe you should save and make this a delightful beginning or side dish. Read More
(6)
Rating: 5 stars
02/11/2020
Made this along side Sous-Vide Tri-Tip. It was fantastic! Read More
(1)
Rating: 5 stars
08/16/2018
This is definitely worth all the steps and makes a large quantity which would be good for a party. I used roasted red peppers since I had a jar. My advice would be to make sure you cut the eggplant and zucchini very thin making it easier to stack on the toasted baguette. I will make this again but make a half recipe next time. Read More
(1)
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Rating: 5 stars
09/22/2017
Loved it just as is. Wonderful and will make it again for sure Read More
(1)
Rating: 5 stars
09/06/2020
Had lots of eggplant from the garden I needed to deal with and wanted something different. Wasn't too sure about this recipe, but we love it. It's spicy and tangy and has great texture on a piece of toasty ciabatta. I added some roasted red pepper from jar for more color. Also added some lemon zest. Read More
Rating: 5 stars
08/13/2020
This makes my mouth sing! It’s a complex savory/sweet/salty/tart/spicy flavor. I can’t even wait to make bread tomorrow. I’m eating it straight out of the bowl while still warm. I used the peppers I had: one Anaheim, three smaller red Fresno peppers and a jalapeño because it’s what I had. My husband who doesn’t like zucchini or eggplant liked it! Read More
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Rating: 5 stars
09/03/2018
Great and simple it s a go to recipe for friends and family. If you love people I make them great food. This is a great one. Read More
Rating: 1 stars
08/18/2019
It was to strong for me. I would cut down on the garlic and vinegar. I I would not make it again. Read More
Rating: 3 stars
09/08/2019
I love how recipes say it only takes "20 minutes" but they don't include all the chopping and prep work you do. This took me, from start to finish, about an hour, although I did roast my own peppers. While I like strongly flavored things, the salt and vinegar in this were a bit much for me. I'll definitely make this again but reduce those ingredients somewhat. It's a great dairy free appetizer or condiment. It made 2 pint jars for me. Read More