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Fermented Eggplant Recipe (Italian style with variations)

Sally ProsserSally Prosser
This version of lacto-fermented eggplant includes fresh herbs, citrus zest, and additional vegetables for an extra layer of flavor. The eggplant is salted to remove bitterness and then fermented with a combination of garlic, herbs, peppers, and lemon zest. This healthy and tangy dish is perfect as a side or snack.
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Prep Time 45 minutes
Fermentation Time 5 days
Total Time 5 days 45 minutes
Course Side Dish, Snack
Cuisine Mediterranean
Servings 10 servings
Calories 30 kcal

Equipment

  • 1 Colander
  • 1 Large bowl or plate
  • 1 32-oz Mason jar (or similar-sized glass jar)
  • 1 Airlock lid or Pickle Pipe (optional)
  • 1 Towel
  • 1 Knife
  • 1 Cutting Board

Ingredients
  

  • 2 medium eggplants
  • 6 garlic cloves smashed and peeled
  • 2 tsp. fresh thyme or 1 tsp. dried thyme
  • 1 tbsp. fresh rosemary, chopped
  • 1 lemon (zest only)
  • 1 small red chili pepper, chopped (optional, for extra heat)
  • 1 small onion, thinly sliced (optional)
  • 1 small carrot, thinly sliced (optional, for extra crunch)
  • 1 tsp. 1 red pepper flakes
  • 2 tbsp. sea salt (plus extra for salting the eggplant)
  • 1 quart water

Instructions
 

Prep the Eggplant

  • Cut the eggplant into slices, then into strips.
  • Place the eggplant strips in a colander over a plate and sprinkle them generously with salt.
  • Massage the salt into the eggplant and cover with a towel. Let it sit for 1 to 2 hours to draw out excess moisture and bitterness.

Prepare the Brine

  • While the eggplant is resting, heat 1 quart of water and dissolve 2 tablespoons of sea salt in it.
  • Let the brine cool to room temperature.

Rinse the Eggplant

  • After 1 to 2 hours, rinse the eggplant strips under water to remove the excess salt. Pat them dry with a clean towel.

Add Extra Vegetables and Herbs

  • In a 32-oz Mason jar, layer the smashed garlic, thyme, rosemary, lemon zest, red pepper flakes, and chopped chili pepper.
  • If you're adding sliced onion or carrot, layer them in as well.

Pack the Eggplant

  • Pack the eggplant strips tightly into the jar, pressing them down with your hands or a spoon to remove any air pockets

Add the Brine

  • Pour the cooled brine over the eggplant and other vegetables, ensuring everything is submerged.
  • Leave about 1½ inches of space at the top to allow for expansion during fermentation.

Seal and Ferment

  • Secure the jar with an airlock lid or a regular lid. If using a regular lid, "burp" the jar daily by loosening the lid to release gas, then tightening it again.
  • Let the jar sit at room temperature (60°F to 75°F) for 3 to 7 days. Taste after 3 days and let ferment longer if you prefer a stronger flavor.

Move to Cold Storage

  • Once the fermentation process is complete and the flavor is to your liking, move the jar to the refrigerator to slow down the fermentation.
  • The fermented eggplant can be stored in the fridge for several months.

Notes

  • Vegetable Variations: Try adding other vegetables like bell peppers or zucchini for added variety.
  • Herb Swaps: Experiment with other fresh herbs like dill or parsley for a different flavor profile.
  • Smoky Flavor: Adding a teaspoon of smoked paprika or using smoked sea salt can give the dish a mild smoky taste.
  • Serving Suggestions: Serve as a side dish, with crackers, or alongside cheese and olives for a Mediterranean-inspired snack.
  • Mason Jars: You can purchase these 4-pack 32-Oz mason jars with Airlock lids from amazon.
Keyword Fermented Eggplant, Fermented Vegetables, Healthy Snacks, Lacto-Fermentation, Probiotic Foods