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Melanzane sott'Olio ~ Eggplants in Oil

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Picture of Melanzane sott'Olio ~ Eggplants in Oil
To have some canned stock at home makes sense, especially in summer, when all the vegetables are ripe and you are not able to eat them all at once.

The Italians are masters in canning! They have to make the best out of their summer harvest, when everything is really ripe and has to be used. Zucchini, Eggplants, Capsicum, Tomatoes....

I have this very old recipe from my childhood neighbor from Sardinia/Italy. She served us the world-best eggplants in oil ever! Of course even then - being a very young girl - I wanted to know how they were cooked. Here is the recipe!
 
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Step 1:

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For 2 jars:
2 kg of Eggplants, cut into slices
4 cloves of Garlic, cut into slices
1 L dry White Wine
300 ml White Wine Vinegar
fresh Oregano
fresh Rosemary
Salt
1-2 Chilies
Olive Oil

Step 2:

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Layer the eggplant slices into a wide Tupperware and sprinkle each layer with salt. Put some foil or a cover directly onto the eggplants and put some very heavy pots on top. Leave for at least 4 hours or over night.
This is to take out all the water and the bitter taste!

Step 3:

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Then wring out the eggplants in a kitchen towel to remove all the water.
The Signora always said, water is the fiend of eggplants!

Step 4:

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Bring the white wine and vinegar to a boil, then add all the eggplants and let cook for 5 minutes. Drain very well and later wring out again in a kitchen towel. All liquid has to go! Careful, the water can still be very hot!
bella ricetta! un saluto da un tuo connazionale :D
Ciao, che piacere!
sunshiine1 year ago
This looks very very good! thanks for sharing and do have a splendorous day!
sunshiine
Pane-Bistecca (author)  sunshiine1 year ago
Thank you, have a nice weekend!