Melanzane Sottolio Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Japanese eggplant,
1 cup: Salt,
Cheesecloth,
4: Bricks, covered in foil
1 bunch: Mint, leaves removed
4 Cloves: garlic, thinly sliced
1 tbsp: Acacia flowers, dried
2 tbsp: Red wine vinegar, plus 2
TB,
4: Serrano peppers,
Extra virgin olive oil,
1 large: Jar with lid,
Directions:
Remove stems and cut eggplants 1/2-inch thick lengthwise. Toss in
bowl with salt to coat and place on a roasting rack over roasting
pan. Cover with one layer of cheesecloth and place bricks over. Put
in cool place for
12 hours.
Remove from rack and place in large bowl. Add mint, garlic, acacia
flowers, 2 tablespoons vinegar and toss to coat thoroughly. Lay
eggplant slices in jar, 1 on top of other until nearly full. Place
serranos intermittently between the layers. Press eggplant down into
jar with fingers and add remaining vinegar. Fill jar with olive oil
and cover. Place in refrigerator. The eggplant are ready to eat but
will improve after aging one week. Top off with oil if the level
goes below the top of the eggplant. Eat at room temperature as
antipasto.
MOLTO MARIO SHOW #MB1D14
Source from luhu.jp
bowl with salt to coat and place on a roasting rack over roasting
pan. Cover with one layer of cheesecloth and place bricks over. Put
in cool place for
12 hours.
Remove from rack and place in large bowl. Add mint, garlic, acacia
flowers, 2 tablespoons vinegar and toss to coat thoroughly. Lay
eggplant slices in jar, 1 on top of other until nearly full. Place
serranos intermittently between the layers. Press eggplant down into
jar with fingers and add remaining vinegar. Fill jar with olive oil
and cover. Place in refrigerator. The eggplant are ready to eat but
will improve after aging one week. Top off with oil if the level
goes below the top of the eggplant. Eat at room temperature as
antipasto.
MOLTO MARIO SHOW #MB1D14
Source from luhu.jp
Tags
Molto