Pickled Eggplant In Olive Oil Melanzane Sottolio Recipes

PICKLED EGGPLANT IN OLIVE OIL (MELANZANE SOTT'OLIO)

Pickled Eggplant in Olive Oil (melanzane sott'olio) image

Number Of Ingredients 9

Ingredients

4 to 5 medium-small eggplants (about 2 pounds in total)
2 Tbsp salt
3 Tbsp fresh chopped parsley (you can use 1 Tbsp dry if you don't have fresh)
2 Tbsp fresh chopped basil (you can use 1 Tbsp dry if you don't have fresh)
1/4 cup chopped sweet or hot red pepper (or 1 tsp hot pepper flakes)
3 to 4 cloves of garlic, minced
1 cup apple cider vinegar (white vinegar is fine)
2 cups water
1 to 2 cups of extra-virgin olive oil

Steps:

1. Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they're too long.
2. Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).
3. After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.
4. Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don't have to be fully dry but they shouldn't be dripping wet.
5. Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
6. Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.

MELENZANA ALI OLIO

Melenzana Ali Olio image

A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.

Provided by DXRICCI

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time P1DT12h15m

Yield 16

Number Of Ingredients 8

Ingredients

4 medium eggplants
½ cup coarse salt
2 tablespoons white vinegar
2 cups extra-virgin olive oil
1 bulb garlic cloves, peeled and chopped
1 teaspoon red pepper flakes
2 tablespoons chopped fresh oregano
½ teaspoon sea salt

Steps:

On the evening before you intend to make the dish, prepare the eggplant. Cut the ends off the eggplants, and peel. Cut the peeled eggplant into long strips about as big around as shoestring french fries. Place the strips into a large bowl, and stir in 1/2 cup of coarse salt.
Place a sturdy dinner plate upside down in a clean sink, making sure that the drain is not blocked. Place a generous handful of the eggplant strips onto the center of the plate, and cover with another upside down dinner plate to create an eggplant sandwich. Layer more eggplant and plates until all of the eggplant is sandwiched. Cap it off with one additional plate, and press down firmly. Set a sturdy stock pot on top, and fill with enough water to create some pressure on the eggplant layers. Not so much pressure that you break your dishes though. Let this pressing process stand overnight.
The next day, fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, briefly swish the eggplant around in the ice water, then squeeze dry and place into a clean bowl. If your hand starts to hurt, you are swishing too long. Once all of the eggplant is rinsed and squeezed and in the bowl, mix in the vinegar. Let rest for about 15 minutes.
Heat a splash of the olive oil in a skillet over medium heat. Once the oil is hot, add the garlic, red pepper flakes, oregano and sea salt. Cook and stir just until fragrant. You do not want to cook the garlic. Set aside to cool.
Your eggplants should be well rested now. Give them one last sqeeze. Make it a good one, or your melenzana is going to taste like pickles. ''Don't worry, this is the last time, I promise...'' (This is to be said to the poor little melenzana - they've been through so much!)
Place the squeezed eggplants into a large bowl, and stir in the contents of the skillet and remaining olive oil until well blended. Transfer to sterile 1 pint or 1/2 pint jars. Make sure to fill the jars to the top, and top off with any olive oil that may be left in the bowl. Wipe the rims with a clean dry cloth, and seal tightly with new lids. Refrigerate for at least a month before opening.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 9.1 g, Fat 28.3 g, Fiber 4.7 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 2698.4 mg, Sugar 3.2 g

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