Pickled Eggplant (Berenjena de Almagro)

The lovely village of Almagro in Castilla is well known, in Spain at least, for four reasons: the beautiful lace produced there, its elegant and unique main plaza, its 16th century theater, and this special pickled eggplant. As weird as pickled eggplant sounds, it’s worth a try- this is a great dish.

Berenjena de Almagro Pickled Eggplant

Berenjena de Almagro (Pickled Eggplant)

This lovely pickled eggplant is great as a side dish, layered over a salad or as a tapas. It's very simple to make but must marinate for a few days at room temperature before serving.
4.67 from 3 votes
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Course: Appetizer, Pickles, Salad, Tapas
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating: 3 days
Total Time: 3 days 15 minutes
Servings: 4
Author: My Hungry Traveler


  • Pot
  • Bowl with lid


  • 4 Very small Italian eggplants or Japanese eggplants
  • 1 cup Red wine vinegar
  • 2 cups Water
  • cup Extra-virgin olive oil
  • tsp Kosher salt
  • Freshly ground pepper
  • 1 medium Dried red chili pepper
  • 2 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • ¼ tsp Oregano


  • Make a 1-inch lengthwise slit down each eggplant. Place in boiling water and boil until barely tender, 10-12 minutes. Cool and place in a bowl with marinade.
  • While eggplants boil, mix together the vinegar, water, oil, salt, pepper, chili pepper, garlic, cumin, and oregano in a bowl.
  • Pour cooled eggplants over marinade, close lid and leave at room temperature on the counter for 2-3 days.
  • To serve, slice each eggplant lengthwise into quarters. Refrigerate what's not used.


  • A large Eggplant may be used. Slice into 1/2-inch and follow recipe from there.


Calories: 231kcal | Carbohydrates: 14g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 889mg | Potassium: 558mg | Fiber: 7g | Sugar: 8g | Vitamin A: 61IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg

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