Melanzane Sott'Olio (Lightly Pickled Eggplant) Recipe

Step 1

Peel the eggplants & cut them into 1/4" thick slices. Bring the vinegar, water & salt to a boil in a heavy saucepan.

Step 2

In the boiling liquid, immerse as many of the eggplant slices as possible in one layer.

Step 3

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.

Step 4

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.

Step 5

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.

Things You'll Need

  • 2lb Japanese eggplant
  • 4c Red wine vinegar
  • 4c Water
  • 1tb Coarse salt
  • 30ea Fresh mint leaves
  • 5lg Garlic cloves, thinly sliced
  • 1/2ts Red pepper flakes
  • 2c Olive oil, or as needed

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