Pickled Eggplants in Parsley, Basil and Garlic

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	2 hrs 5 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Pickled Eggplants in Parsley, Basil and Garlic

Instructions

Wash the aubergines, cut off the ends and stems and cut into approx. 1.5 cm thick slices. I prefer it when they are cut lengthways. Salt a little and let it steep for about 1/2 hour. Then dab the liquid on the eggplant.
The eggplants are now sautéed. To do this, either put a little oil in a pan and fry it lightly on both sides or brush with a little oil and place in the oven at 180 ° C for about 15 minutes. I have a grill function on my oven, which also works great and is ready in about 10 minutes.
Marinade:
For the marinade, chop the garlic cloves and mix with the basil, parsley, vinegar and spices. The number of cloves of garlic can of course be varied as desired.
Now take a bowl and brush it with a little marinade. Layer the eggplant and marinade alternately and pour the rest of the marinade over the top.
It tastes best when the aubergines still have time to steep.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.