Melanzane Sottolio (lightly Pickled Eggplant Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
2 lbs: Japanese eggplant,
4 cup: Red wine vinegar,
4 cup: Water,
1 tbsp: Coarse salt,
30 each: Fresh mint leaves,
5 large: Garlic cloves, thinly sliced
1/2 tsp: Red pepper flakes,
2 cup: Olive oil, or as needed
Directions:
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 SottOlio 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.
Source from luhu.jp
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 SottOlio 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.
Source from luhu.jp