Title: Melanzane Sott'olio (Lightl Pickled Eggplant
Categories: Appetizer Italian Vegetable
Yield: 1 Quart
| 2 | lb | Japanese eggplant |
| 4 | c | Red wine vinegar |
| 4 | c | Water |
| 1 | tb | Coarse salt |
| 30 | | Fresh mint leaves |
| 5 | lg | Garlic cloves, thinly sliced |
| 1/2 | ts | Red pepper flakes |
| 2 | c | Olive oil, or as needed |
Peel the eggplants & cut them into 1/4" 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 1
1/2" 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.