How to Make Pickled Aubergines (Eggplant) – A Tangy Mediterranean Treat

If you're looking for a bold, garlicky pickle to spice up your meals, pickled aubergines might just be your new favorite. This easy recipe transforms humble eggplants into a tangy, savory side dish that pairs beautifully with almost any meal—from sandwiches to salads to hearty mains. Best of all, it requires no fancy ingredients or equipment.

In this guide, I’ll walk you through every step of how to make pickled aubergines, just like we do in Egypt. Whether you’re a fermentation fan or a beginner in home pickling, you’ll love this flavorful recipe.

Ingredients You’ll Need
To make a batch that fills a large jar, you’ll need:

1.5 kg (about 4 large) aubergines (eggplants)

2 tablespoons table salt

8 large garlic cloves (minced finely)

1/4 teaspoon ground cumin

120 ml (1/2 cup) white vinegar (or any vinegar of choice)

2 green chilies (optional, for a spicy kick)

Neutral frying oil

Step 1: Prepare and Salt the Aubergines
Start by washing your aubergines thoroughly. You can leave the skin on for extra flavor or peel them if you prefer. Slice them into rounds about 1.5 cm thick. After cooking, they’ll shrink and become tender but still meaty.

Place the slices in a large bowl and sprinkle 2 tablespoons of salt over them. Toss to coat each piece well. Let them sit for about 1 hour to draw out excess water and any bitterness.

Step 2: Rinse and Squeeze
After an hour, you’ll see a pool of liquid at the bottom of the bowl—perfect! Rinse each slice thoroughly under cold water to remove the excess salt. Then, squeeze them gently by hand or stack them in your palm and press. This helps prevent oil splatters during frying.

Step 3: Make the Pickling Liquid
In a bowl, combine:

2 tablespoons of minced garlic

1/4 teaspoon ground cumin

1/2 cup white vinegar

Mix thoroughly. This simple, aromatic brine brings the signature flavor to these aubergine pickles.

Step 4: Fry the Aubergines
Fill a frying pan with about 2 cm (1 inch) of neutral oil and heat it over high heat. Once hot, carefully lay in the aubergine slices—away from you to avoid splashes. Fry for 4–5 minutes per side until golden brown.

Optional: Add green chilies (with a few holes poked in them) to the oil for a spicy addition.

Step 5: Marinate the Fried Aubergines
As soon as each slice finishes frying, transfer it directly into the pickling mixture. Stir to coat every piece thoroughly. Repeat until all your aubergines are cooked and marinating.

Let the pickles sit for at least 6 hours, but ideally overnight in the fridge for the best flavor.

Step 6: Jar and Store
To store your pickled aubergines:

Layer some sliced green chili at the bottom of a clean jar.

Stack the aubergines inside, filling gaps with smaller pieces.

Pour in the remaining garlic-vinegar mixture.

Top up with extra vinegar until the aubergines are fully submerged.