Melanzane sott'olio

4 servings

Ingredients

QuantityIngredient
3poundsJapanese eggplant
1cupSalt
Cheesecloth
4Bricks, covered in foil
1bunchMint, leaves removed
4Cloves garlic, thinly sliced
1tablespoonAcacia flowers, dried
2tablespoonsRed wine vinegar, plus 2
TB
4Serrano peppers
Extra virgin olive oil
1largeJar with lid

Directions

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.

MOLTO MARIO SHOW #MB1D14