When it comes to pickled eggplants, one cannot help but think of Calabria, a land of intense flavors and deep-rooted culinary traditions. This side dish, perfect for accompanying meat or fish dishes, is a true treasure of local gastronomy, capable of enhancing Sunday lunches and summer dinners outdoors. The preparation requires a bit of patience, but the result is more than worth it: the eggplants, after being sprinkled with salt and left to rest, are enriched with aromas from garlic, chili, and mint. Everything is then immersed in a solution of white wine vinegar and extra virgin olive oil, creating a perfect balance between acidity and savoriness. Served as an appetizer or as a side to heartier dishes, these eggplants tell the story of a passion for genuine cooking and the desire to bring the best of one’s land to the table.

Thoroughly clean the eggplants, remove the stem and the tip, wash them and peel them, then cut them into strips lengthwise. Place them in a large dish and sprinkle with plenty of coarse salt. Mix; cover and let rest for a few hours. After this time, squeeze them vigorously to eliminate all the liquid contained in them and return them to the same dish, removing the salt and covering this time with vinegar, for another two hours. After that, squeeze them again to remove the vinegar and store them in terracotta jars, layering them, placing pieces of mint and sprigs of wild fennel on each layer. Finally, press them carefully and cover with olive oil. They should be consumed after at least two months.