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Melanzane Sott’Olio (Lightl Pickled Eggplant)

Melanzane Sott'olio (Lightl Pickled Eggplant recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1677.2
Dietary: Gluten-free, Vegetarian
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
  • 2 pound Japanese eggplant
  • 4 cup Red wine vinegar
  • 4 cup Water
  • 1 tablespoon Coarse salt
  • 30 ea Fresh mint leaves
  • 5 lg Garlic cloves, thinly sliced
  • 1/2 teaspoon Red pepper flakes
  • 2 cup Olive oil, or as needed
Directions
  1. 1
    Peel the eggplants & cut them into 1/4" thick slices.
  2. 2
    Bring the vinegar, water & salt to a boil in a heavy saucepan.
  3. 3
    In the boiling liquid, immerse as many of the eggplant slices as possible in one layer.
  4. 4
    Lower the heat to a simmer & set a weighted plate on top of the eggplant to keep it submerged.
  5. 5
    Cook for about 10 minutes, until it is soft & easily pierced.
  6. 6
    Remove with a slotted spoon.
  7. 7
    Repeat with the remaining slices of eggplant.
  8. 8
    If the liquid becomes too concentrated, add 1 c more of both water & vinegar.
  9. 9
    Arrange a layer of eggplant slices in a glass bowl.
  10. 10
    Sprinkle with some mint, garlic & red pepper flakes.
  11. 11
    Repeat until all the layers are used up & cover with olive oil.
  12. 12
    Cover & allow to marinate at room temperature for 2 days.
  13. 13
    Serve as part of an antipasto or with any salad.
  14. 14
    VARIATION: Melanzane Sott'Olio II: A stronger version.
  15. 15
    Cut the peeled eggplant into 1 1/2" thick slices.
  16. 16
    Bring 4 c red wine vinegar, 2 c water & 1 tb coarse sea salt to a boil.
  17. 17
    Cook submerged eggplant for 5 minutes; it should be just piercable by a knife but not soft.
  18. 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
Read it online: https://www.chefs-mate.com/recipe/melanzane-sottolio-lightl-pickled-eggplant/