This is The Weekly Pickle’s second foray into a hybrid pickling brine/oil marinade (see: artichokes) and it did not disappoint. There was a lot of online inspiration for pickled eggplant – a balsamic version if that’s your jam, whole pickled eggplant if you’re a kook and throw all caution to the wind when it comes to funky texture…the list goes on, but I loosely followed this and this version of a pickled eggplant antipasti.
To learn more about the nutritional benefits of eggplant, check out this article from Positive Health Wellness. Great stuff in there!
For the below recipe, I used precious little Indian eggplants but you could really use any kind here, and there are a lot of options in the eggplant world. Just in time for the holidays, this is a great snacking item with classic Italian flavors that would pair well with a primo vino.