This classic Italian preservation method transforms humble eggplants into a luxurious delicacy. The eggplant strips are salted to draw out bitterness, briefly pickled in vinegar for a bright tang, and then submerged in a fragrant bath of extra virgin olive oil, garlic, and oregano. The result is a tender, deeply flavorful condiment that shines on grilled meats, alongside crusty bread, or as part of an antipasto spread. While traditionally aged for months to develop complex flavors, it is delicious even after a few weeks in the refrigerator. A staple of Italian nonnas’ pantries, this dish captures the essence of rustic, home-style cooking with minimal ingredients and maximum taste.
Melanzane Sott’Olio D’Oliva (Marinated Eggpla)
Description
This classic Italian preservation method transforms humble eggplants into a luxurious delicacy. The eggplant strips are salted to draw out bitterness, briefly pickled in vinegar for a bright tang, and then submerged in a fragrant bath of extra virgin olive oil, garlic, and oregano. The result is a tender, deeply flavorful condiment that shines on grilled meats, alongside crusty bread, or as part of an antipasto spread. While traditionally aged for months to develop complex flavors, it is delicious even after a few weeks in the refrigerator. A staple of Italian nonnas' pantries, this dish captures the essence of rustic, home-style cooking with minimal ingredients and maximum taste.Ingredients
Directions
-
Peel the eggplants and slice them into 1/4-inch thick strips, then cut crosswise to create pieces roughly the size of French fries.
-
Place the eggplant strips in a large bowl and toss thoroughly with the 1/2 cup of salt.
-
Transfer the salted eggplant to a colander, arranging it in a relatively uniform layer.
-
Place a bowl or plate the same size as the colander on top of the eggplant and weigh it down with heavy objects (such as canned goods or a brick wrapped in foil).
-
Let the eggplant drain in the sink for 45 minutes to remove excess moisture and bitterness.
-
Rinse the eggplant strips thoroughly under cold water to remove all the salt.
-
Drain well and squeeze the strips firmly by hand to remove as much liquid as possible.
-
Place the squeezed eggplant in a bowl and cover with white vinegar; let marinate for 30 minutes.
-
Drain the vinegar from the eggplant and squeeze the strips dry again by hand.
-
In a large bowl, combine the eggplant with the chopped garlic, crushed red pepper, oregano, and 1/2 teaspoon of salt.
-
Pack the eggplant mixture tightly into a sterilized glass jar.
-
Pour the extra virgin olive oil and regular olive oil over the eggplant, ensuring the pieces are completely submerged by at least 1/2 inch of oil.
-
Seal the jar tightly and refrigerate.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2388.1kcal
- % Daily Value *
- Total Fat 243.1g374%
- Saturated Fat 34.0g170%
- Cholesterol 0.0mg0%
- Sodium 119469.5mg4978%
- Total Carbohydrate 57.6g20%
- Dietary Fiber 31.8g128%
- Sugars 3.7g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the eggplant to marinate for at least one week before eating; flavor improves significantly over several months.
Ensure the jar is sterilized before packing to prevent spoilage. Keep refrigerated at all times.
You can use either dried oregano or fresh oregano depending on availability and preference.
