ITALIAN PICKLED EGGPLANT

The name refers to the preparation using olive oil and vinegar, not to the type of eggplant. 

Make Ahead: The pickles need to sit for 1 month in sterilized jars (see NOTE) before they are served.

---

SERVINGS: 16 

Yield: Makes 2 quarts (4 pints) 

INGREDIENTS

• 5 to 6 pounds medium eggplants
• 1/3 cup sea salt
• 6 cups white wine vinegar or apple cider vinegar
• 2 cups olive oil, plus more as needed
• 2 or 4 teaspoons coriander seed
• 4 or 8 dried chili peppers
• 2 teaspoons ground coriander (optional)

---

DIRECTIONS

Line a few baking sheets with several layers of paper towels. 

Cut the eggplants crosswise into 1/2-inch rounds; season with salt on both sides, then lay on the lined baking sheets. Use other baking sheets and heavier objects to weigh down the slices; let sit for 1 hour, then rinse the eggplant slices well to remove the salt. 

Meanwhile, boil the vinegar in a large pot over medium-high heat. Add the eggplant, turning to ensure that the slices are coated. Once the vinegar returns to a boil, reduce the heat to medium and cook for 5 minutes; the eggplant slices should darken in color. Drain and pat dry with (clean) paper towels. 

Pour 1 cup of the oil into each of two sterilized quart jars or 1/2 cup of the oil into each of four pint glass jars (see NOTE). Add 1 teaspoon of coriander seeds and 2 chili peppers to each jar, then add enough of the eggplant slices to fill, leaving at least 1/2 inch of head space at the top. If desired, add 1 teaspoon of ground coriander to each quart jar or 1/2 teaspoon to each pint jar. Then add oil as needed to ensure that the eggplant slices are completely submerged. Top with new, clean lids, close tightly and let cool to room temperature. The lid of a properly sealed jar should be slightly concave; if the lid springs up when you press your finger in the center, the lid is unsealed. If the lids have not sealed, process for 15 minutes in a hot-water bath (jars submerged with least 1 or 2 inches of water overhead), let cool and test again.

Let sit for 1 month at room temperature before serving.

NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready 2 quart jars or 4 pint (16-ounce) canning jars with 2-piece lids. Immerse the jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the eggplant.