We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Understanding God would be easier if we had infinite IQ

Melanzane Sott’olio (Lightly Pickled Eggplant

0
(0)
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 tb Coarse salt
30 Fresh mint leaves
5 lg Garlic cloves, thinly sliced
1/2 ts 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.

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?