Melanzane sott'olio (lightly pickled eggplant

Yield: 1 Quart

Measure Ingredient
2 pounds Japanese eggplant
4 cups Red wine vinegar
4 cups Water
1 tablespoon Coarse salt
30 eaches Fresh mint leaves
5 larges Garlic cloves, thinly sliced
½ teaspoon Red pepper flakes
2 cups Olive oil, or as needed

Peel the eggplants & cut them into ¼" thick slices. Bring the vinegar, water & salt to a boil in a heavy saucepan. In the boiling liquid, immerse as many of the eggplant slices as possible in one layer. Lower the heat to a simmer & set a weighted plate on top of the eggplant to keep it submerged. Cook for about 10 minutes, until it is soft & easily pierced. Remove with a slotted spoon. Repeat with the remaining slices of eggplant. If the liquid becomes too concentrated, add 1 c more of both water & vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with some mint, garlic & red pepper flakes. Repeat until all the layers are used up & cover with olive oil. Cover & allow to marinate at room temperature for 2 days. Serve as part of an antipasto or with any salad. VARIATION: Melanzane Sott'Olio II: A stronger version. Cut the peeled eggplant into 1½" thick slices. Bring 4 c red wine vinegar, 2 c water & 1 tb coarse sea salt to a boil. Cook submerged eggplant for 5 minutes; it should be just piercable by a knife but not soft. Drain well & proceed as above.

Similar recipes