Vegan anchovies

September 29, 2014

Author Notes:

Grabbing one of these long strips of pickled eggplant from a jar brings anchovies to mind. They are tasty spooled up on a cracker, spread out on a tartine w/lemon ricotta, or tossed into a pasta.

Makes: 1.5 pint jar


  • 2 large eggplants
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup extra virgin olive oil
  • seasonings (capers, orange peel, rosemary, salt, pepper, garlic, thyme, salt, pepper - whatever appeals to you)
In This Recipe


  1. With a vegetable peeler - peel eggplant and discard the skin.
  2. Continue peeling eggplant until you have a pile of long strips (skipping the very core with the bitter seeds).
  3. Put the strips in a colander, altering layers of eggplant with liberal amounts of kosher salt.
  4. Let sit in a bowl in the fridge overnight.
  5. Squeeze all the liquid out of the eggplant with your hands.
  6. Bring 1 cup water and 1 cup vinegar to a boil.
  7. Throw the eggplant in and blanch for 2 minutes.
  8. Mix the eggplant with olive oil and your choice of seasonings - garlic, chili peppers, capers, salt, pepper, sprig of fresh rosemary or thyme, lemon or orange peel .
  9. Enjoy the resulting vegan anchovies!

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