Melanzane sott'olio

Yield: 4 servings

Measure Ingredient
3 pounds Japanese eggplant
1 cup Salt
\N \N Cheesecloth
4 \N Bricks, covered in foil
1 bunch Mint, leaves removed
4 \N Cloves garlic, thinly sliced
1 tablespoon Acacia flowers, dried
2 tablespoons Red wine vinegar, plus 2
\N \N TB
4 \N Serrano peppers
\N \N Extra virgin olive oil
1 large Jar with lid

Remove stems and cut eggplants ½-inch thick lengthwise. Toss in bowl with salt to coat and place on a roasting rack over roasting pan. Cover with one layer of cheesecloth and place bricks over. Put in cool place for

12 hours.

Remove from rack and place in large bowl. Add mint, garlic, acacia flowers, 2 tablespoons vinegar and toss to coat thoroughly. Lay eggplant slices in jar, 1 on top of other until nearly full. Place serranos intermittently between the layers. Press eggplant down into jar with fingers and add remaining vinegar. Fill jar with olive oil and cover. Place in refrigerator. The eggplant are ready to eat but will improve after aging one week. Top off with oil if the level goes below the top of the eggplant. Eat at room temperature as antipasto.


Similar recipes