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Melanzane Sott'Olio (Lightly Pickled Eggplant)

 

66

Yield

1

quart

Prep

20

min

Cook

15

min

Ready

2

days

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Carb, Sugar-Free
 

Ingredients

2 pounds japanese eggplants
*
4 cups red wine vinegar
4 cups water
1 tablespoon kosher salt
30 each mint leaves
fresh
*
5 large garlic cloves
thinly sliced
*
½ teaspoon red pepper flakes
*
2 cups olive oil
or as needed

Directions

Peel the eggplants and cut them into ¼ inch thick slices.

Bring the vinegar, water and 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 and set a weighted plate on top of the eggplant to keep it submerged.

Cook for about 10 minutes, until it is soft and easily pierced.

Remove with a slotted spoon.

Repeat with the remaining slices of eggplant.

If the liquid becomes too concentrated, add 1 cup more of both water and vinegar.

Arrange a layer of eggplant slices in a glass bowl.

Sprinkle with some mint, garlic and red pepper flakes.

Repeat until all the layers are used up and cover with olive oil.

Cover and 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 inch thick slices.

Bring 4 cup red wine vinegar, 2 cup water and 1 tablespoon 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 and proceed as above.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 589g (20.8 oz)
Amount per Serving
Calories 103694% of calories from fat
 % Daily Value *
Total Fat 109g 167%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1800mg 75%
Total Carbohydrate 3g 3%
Dietary Fiber 6g 23%
Sugars g
Protein 6g
Vitamin A 68% Vitamin C 20%
Calcium 19% Iron 64%
* based on a 2,000 calorie diet How is this calculated?

 

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