Pickled Eggplant

Pickled eggplant in vinegar with a touch of mint and hot peppers

  • AppetizersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 17Serving/Unit


Eggplant, 15-18 small units
Salt, 3 heaping tablespoons
to taste
5% vinegar, 2 cups
to taste
Garlic, 10 cloves
Mint, 2 handfuls
or 1 handful of dried mint
Water, 4 cups
2 cups water over 1 cup of vinegar
Dry hot red chili pepper, 4 units
to taste


1. Cut the small eggplants lengthwise into four or two (do not cut off the stem).
2. Boil in a pot of water, place the small eggplants and cook for about 10 minutes.
3. Strain and cool.
4. Place 2 slices of garlic and a little mint (fresh or dry) inside each eggplant, and place them in a sealed container (glass or plastic). Sprinkle the hot peppers among the eggplants.
5. Mix the water with the vinegar and salt, and pour over (if necessary you can add more water and vinegar relatively).
6. Close the container tightly and let rest for a few days (not in the fridge). It is recommended to gently shake the container daily.
7. After about three days place in the fridge.
8. Bon appetite (:

Total time: 3-4 days

Equipment: sealed container (glass or plastic).

The nutritional value does not include the hot peppers. The preparation method also includes cooking.

Nutritional Values Serving/Unit 100 Grams
Calories 22 cal 15 cal
Proteins 1 g 1 g
Carbohydrates 4 g 3 g
Fat 0 g 0 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Pickled Eggplant
Small pickled eggplants