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

Chef John
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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; 17.2 g total fat; 0 mg cholesterol; 1501 mg sodium. 7.5 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (8)

Read More Reviews

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
(5)

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
10 Ratings
  • 5 star values: 8
  • 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
(5)
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
(5)
Rating: 5 stars
02/11/2020
Made this along side Sous-Vide Tri-Tip. It was fantastic! Read More
(1)
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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)
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
09/03/2018
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
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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
Rating: 5 stars
10/07/2019
Great for leftover garden zucchini! Wonder if you could add onion for added flavor. But delicious just the same! Read More