Greek Dips and Sauces
Melitzanes Tursi Recipe (Greek Pickled Aubergine)
Μελιτζάνες τουρσί meh-leed-ZAH-nes toor-SEE · Melitzanes toursi
In short
Melitzanes tursi is aubergine, cut into strips, briefly blanched and packed into jars with garlic and chilli, covered in a sharp vinegar brine, and left to cure for days until properly tangy. It belongs to tursi, the wider Greek and Middle Eastern tradition of vinegar-pickled vegetables, applied here specifically to aubergine.
Tursi, pickled vegetables cured in vinegar, is a whole category of Greek preserving that gets far less attention than spoon sweets or cured meats, and melitzanes tursi is one of its better versions, aubergine cut into strips, briefly blanched, then packed with garlic and chilli into a sharp vinegar brine and left to cure into something genuinely tangy and useful on a meze table.
The blanching stage matters more here than with a simple vegetable like cucumber, since raw aubergine has a spongy texture that does not take up brine evenly, while a brief blanch softens it just enough to cure properly without turning to mush.
This is a genuine pantry project, needing real curing time rather than instant results, and it rewards being made in a decent-sized batch, since it keeps for weeks and is exactly the kind of sharp, palate-cleansing thing worth having on hand alongside richer meze dishes.
Key preparation steps
- Cut aubergine into strips and blanch briefly.
- Pack into jars with garlic and chilli.
- Cover with a hot vinegar brine.
- Cure for several days before eating.
Preparing the aubergine
Cut the aubergine into batons or strips, roughly the size of thick chips, and blanch briefly in boiling water, just two minutes, then drain thoroughly and pat dry. This brief cook softens the spongy raw texture just enough to let the brine penetrate evenly without turning the aubergine to mush.
Packing the jars
Pack the blanched, dried aubergine strips into clean, sterilised jars along with sliced garlic and either fresh or dried chilli, distributing both evenly through the jar rather than concentrating them in one spot.
The brine and curing
Bring white wine vinegar, water, salt and a little sugar to the boil, then pour hot over the packed aubergine, making sure everything is fully submerged. Let cool, then seal and refrigerate, or leave briefly at room temperature for a faster initial cure before moving to the fridge.
Leave for at least five days before eating, tasting from day three onwards, and it continues to improve and sharpen in flavour for a couple of weeks after that.
Tips from my kitchen
Do not skip the blanching step
Raw aubergine's spongy texture does not take up brine evenly. A brief blanch softens it just enough to cure properly.
Keep everything submerged
Any aubergine poking above the brine line can spoil rather than pickle properly.
Give it real curing time
It continues to improve and sharpen for a couple of weeks. Do not judge it on the first day.
Melitzanes Tursi Recipe (Greek Pickled Aubergine)
Μελιτζάνες τουρσί · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 40m
- Cook
- 5m
- Total
- 45m
- Serves
- 12
Ingredients
Ingredients
Method
- Bring a large pot of water to the boil and blanch the aubergine strips for 2 minutes. Drain thoroughly and pat dry.
- Pack the blanched aubergine into clean, sterilised jars along with the sliced garlic, chilli and bay leaves.
- Bring the vinegar, water, salt and sugar to the boil, stirring until the salt and sugar dissolve.
- Pour the hot brine over the packed aubergine, making sure everything is fully submerged.
- Let cool, then seal and refrigerate.
- Leave to cure for at least 5 days before eating, tasting from day 3 onwards.
Nutrition, per 80 g
- Calories
- 38
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 0 g
- Sat fat
- 0 g
- Fibre
- 2 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Melitzanes toursi
What is tursi?
The wider Greek and Middle Eastern tradition of vegetables cured in a vinegar brine, applied here specifically to aubergine, alongside more common versions using cauliflower or cabbage.
Why blanch the aubergine before pickling?
Raw aubergine has a spongy texture that does not absorb brine evenly. A brief two-minute blanch softens it just enough for a proper, even cure without turning it to mush.
How long does melitzanes tursi keep?
Several weeks refrigerated, provided everything stays fully submerged in the brine, and the flavour continues to develop and sharpen over the first couple of weeks.
