Preserved Grilled Eggplant Antipasto

Grilled eggplant pickled in vinegar makes an ideal antipasto or appetiser

This grilled antipasto eggplant recipe is easy to make, full of flavour and a great way to preserve a glut of eggplants.

Preserved Grilled Eggplant Antipasto

Grilled eggplant pickled in vinegar makes an ideal antipasto or appetiser
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 10
Calories 428 kcal


  • bowl
  • jar for storing


  • 2 eggplants medium to large
  • 1 cup lemon juice
  • 2 cups canola oil
  • 1 tbsp garlic crushed
  • 2 tbsp vinegar red/white/as you like
  • 1/2 tsp salt not required if salting is done
  • 1 tsp cracked pepper
  • 1 tsp sugar optional


  • Slice eggplant into 1/4 inch (4 ml) wide pieces
  • Salting (optional – see notes below) – You can lay the sliced eggplant out and then sprinkle salt over liberally. Leave for about 20 minutes and then rinse off with water, pat dry with paper towel (kitchen roll) before grilling.
  • Dry grill slices (without oil) on both sides until flesh is charred; soft but still firm and not mushy.
  • Whilst grilling eggplant, make the marinade by combining the rest of the ingredients in a bowl and mix together well.
  • Add the grilled eggplant whilst it is still warm into the marinade and gently fold, submerging most of the eggplant slices under as possible. Add more oil if needed or make up more marinade if necessary.
  • Leave to cool and then place in fridge as the preserved eggplant is best left to marinate for at least 24 hrs before eating.
  • Preserved eggplant like this will last several weeks and even months in the fridge but it usually will get eaten too fast to worry about it deteriorating.



I use canola oil in this recipe because it refrigerates without solidifying (unlike olive oil). You can use olive oil but you need to let the antipasto get to room temperature before serving. The other option is to use canola but when serving drizzle over some olive oil. Personally, I think it tastes fine with just the ingredients stated above.
I use sugar to balance out the sourness and acidity from the lemon and vinegar but you might prefer not to use it and that’s fine- it still tastes good without the sweetener.
Salting: The step of salting (optional) is done to remove excess moisture from the sliced eggplant. This helps to keep the eggplant firm during and after grilling rather than going mushy and falling apart. If you don’t find that this is a problem, then you can skip the salting.
Important: My quantities of ingredients suit our taste but you may want to use more or less to suit yours. Also, you can add other herbs and spices to enhance the flavour if you like.


Calories: 428kcalCarbohydrates: 8gProtein: 1gFat: 45gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 28gTrans Fat: 1gSodium: 119mgPotassium: 238mgFiber: 3gSugar: 4gVitamin A: 23IUVitamin C: 12mgCalcium: 11mgIron: 1mg
Keyword antipasti, eggplant, pickles
Tried this recipe?Let us know how it was!

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