| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Appetizers, Italian, Vegetarian |
1 |
Quart |
INGREDIENTS
| 2 |
lb |
Japanese eggplant |
| 4 |
c |
Red wine vinegar |
| 4 |
c |
Water |
| 1 |
T |
Coarse salt |
| 30 |
|
Fresh mint leaves |
| 5 |
|
Garlic cloves, thinly sliced |
| 1/2 |
t |
Red pepper flakes |
| 2 |
c |
Olive oil, or as needed |
INSTRUCTIONS
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
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.
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