Melanzane Sott’Olio (Lightl Pickled Eggplant)

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
Italian-style light and flavorful appetizer that brings home-style flavor to your table
Melanzane Sott'olio (Lightl Pickled Eggplant recipe image
Melanzane Sott'olio (Lightl Pickled Eggplant recipe image
Print Recipe

Melanzane Sott’Olio (Lightl Pickled Eggplant)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1677.2

Description

This Italian appetizer features Japanese eggplant, Red wine vinegar, Water, Coarse salt, Fresh mint leaves. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

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

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1677.2kcal
% Daily Value *
Total Fat 127.8g197%
Saturated Fat 17.7g89%
Cholesterol 0.0mg0%
Sodium 14682.8mg612%
Total Carbohydrate 116.4g39%
Dietary Fiber 35.7g143%
Sugars 9.2g
Protein 33.5g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, boiling, cloves, coarse, eggplant, flakes, fresh, garlic, italian, japanese, leaves, lightl, melanzane, mint, needed, oil, olive, pepper, pickled, red
Recipe Card powered by WP Delicious